Makes: 4 – 6 Servings
Total Time: 25 minutes
6 ripe peaches, cut in half, pits removed
3 tablespoons dark brown sugar, divided
¼ teaspoon coarse sea salt
fresh cracked pepper
4 sprigs fresh thyme
2 tablespoons olive oil
6 ounces blue cheese
Preheat oven to 450°F.
Heat olive oil in a large cast iron skillet over medium – high. Sprinkle cut-side of peaches with 2 tablespoons sugar, salt and pepper. Place peaches cut-side down in the skillet with sprigs of rosemary.
Cook for 5 minutes, or until golden and caramelized. Sprinkle uncut side with additional 1 tablespoon sugar and transfer to oven for 10 minutes.
Remove peaches and flip so they are cut-side up. Roast for another 5-7 minutes, until soft.
Remove from oven, remove thyme sprigs and add a tablespoon of blue cheese to each peach cavity. Drizzle with local honey and sprinkle with several fresh thyme leaves.
Serve by themselves, with ice cream or yogurt! Enjoy!
*Note–If you aren’t a blue cheese fan, these peaches will be fabulous with many other types
of cheese! Try an oozy brie, nutty fontina or crumbly goat cheese.