Grilled Peaches with Ruby Bay and Walnuts

Desserts , Breakfast


  • 6 peaches (Earnscleugh Orchard)
  • 8 slices Ruby Bay cheese (Evansdale Cheese)
  • ¾ cup walnut halves (Ettrick Gardens)
  • Fresh thyme leaves for garnish


  1. Cut the peaches in half and remove the stone.
  2. Heat a fry pan (dry, no oil) to a medium/high heat and place the peaches in skin down, cook until browning and flip. Cook for a further 30 secs-1 minute. You want the peaches to be browned and softening but not mush, it should only take a total time of approx. 2 minutes.
  3. Slice the Ruby Bay and place 2 slices on the bottom of the plate.
  4. Top with 3 halves of the peaches.
  5. Toast the walnuts in a dry fry pan on a medium heat for a few minutes until fragrant, stirring frequently to avoid burning.
  6. Sprinkle the walnuts over the top and garnish with fresh thyme leaves.
  7. Enjoy.


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