Smoked Maple Blue Peaches

by dccheese on August 17, 2014

in Cooking with Cheese,dessert

If there’s one food I might eat more often than cheese, if only they were available year-round, it would be peaches. Our local donut peaches, in particular, which I have to buy two baskets of at a time to stand a chance of getting any before my curd kids devour them. Of course, I often combine cheese and peaches, in a summery panzanella or by grilling peaches to serve with cool creamy burrata. But I was feeling blue over the news from Uplands, so naturally I turned to blue cheese yesterday and threw together this scrumptious treat.

roasted peaches with blue cheese |

I sliced my donut peaches horizontally and gently removed the pit. Donut peaches work best for this, given their flatter shape, but you could use regular peaches if necessary.

Placing them on a parchment-lined baking sheet, I then topped each half with a generous slice or two of blue cheese. Having also had s’mores on the mind lately, I added a generous sprinkle of graham cracker crumbs over each, then roasted in the oven for 5 minutes. Finishing under the broiler, they emerge looking something like a peach crumble, with the added touch of oozy melted blue cheese.

The finishing touch is one of my favorite non-cheese souvenirs from last month’s Vermont trip, smoked maple syrup. It’s pretty smoky, so a light drizzle was all it took to play off the roasted peach and trick the taste buds into thinking these had just come off a campfire.

Oh, and I used Plymouth Big Blue from Plymouth Artisan Cheese (Vermont) — a creamy bold blue. I used one white and one yellow donut peach, and found I preferred the slightly more acidic yellow with the Big Blue.

Smoked Maple Blue Cheese Peaches |

If you can’t find smoked maple syrup and want a similar smoky effect, you could grill the peaches flesh-side down, then flip, top with cheese and crumbs, and finish in the oven.

Recipe: Smoked Maple Blue Peaches

Makes 4 servings


  • 2 peaches
  • 4 ounces blue cheese
  • 2 tablespoons crushed graham cracker crumbs
  • 1 tablespoon smoked maple syrup


  1. Preheat oven to 400 degrees. Place parchment paper on baking sheet.
  2. Slice peaches horizontally and remove pits. Place each half, skin side down, on baking sheet. Divide cheese among peaches and sprinkle with graham cracker crumbs. Roast for 5 minutes, then switch to broiler for additional 2 minutes, until crumbs are golden.
  3. Remove from oven, drizzle with syrup and serve warm.

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