Eastern Washington’s warm, dry climate and rich soil are ideal for growing the world’s juiciest, sweetest stone fruit. Warm, consistently sunny springs and summers nurture orchards full of happy trees bursting with flavorful fruit. Our local growers ship our state’s famous stone fruit all over the world. We’re the lucky ones—we get to enjoy them within days of harvest, fresh off the tree from our local farmers.
Grilling our local stone fruit is a delicious way to enjoy it! Follow these steps for perfectly grilled peaches, nectarines and apricots then scroll to see our favorite cheese and topping pairings.
- 4 peaches, nectarines or apricots
- 2 Tbsp butter, melted
- Halve and pit each of the stone fruits.
- Brush both sides with butter.
- Place sliced halves on hot grill for 4-5 minutes.
- Remove from grill and enjoy warm.
Grilled Peaches, Blue Cheese & Basil
- 1/4 cup Blue Cheese
- 4 Tbsp cream cheese
- Grilled peaches
- Haggen bakery bread, sliced
- Basil, cut into ribbons
Gently crumble blue cheese into a bowl. Add quark cheese and mix until well combined. Spread a generous amount on two slices of bread. Slice grilled peaches and place on top of cheese. Garnish with fresh basil.
Grilled Apricots, Goat Cheese & Balsamic Vinegar Glaze
- 4 Tbsp goat cheese
- Grilled apricots
- Haggen bakery bread, sliced
- Balsamic vinegar glaze
- Thyme, chopped
Smear goat cheese on two slices of bread. Top with halved or sliced grilled nectarines. Drizzle with a balsamic vinegar glaze and sprinkle with chopped thyme.
Grilled Nectarines, Camembert & Honey
- 4 Tbsp camembert or brie cheese
- Grilled nectarines
- Haggen bakery bread, sliced
- Pistachios, crushed
- Lavender, chopped
- Honey
- Rosemary
Slice and smear cheese onto two slices of bread. Add halved or sliced grilled apricots. Sprinkle with pistachios and lavender, drizzle with honey, then top with rosemary.
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