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Grilled peaches with goat cheese, hazelnuts and peach barbecue sauce

Makes: 12 servings

6 white peaches, cut in half and pitted

olive oil

toasted hazelnuts, broken into pieces

For peach barbecue sauce:

1 yellow onion

2 pounds yellow peaches

5 cloves garlic

1/4 cup cider vinegar

1/4 cup bourbon

2 tablespoons tomato paste

1 teaspoons chili powder

1/2 teaspoon dry mustard

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1 teaspoon salt

1 cup fresh orange juice (2 large oranges)

For goat cheese filling:

1/2 pound (8 ounces) goat cheese, room temperature

1 teaspoon minced scallion

1 teaspoon minced fresh sage

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon olive oil

For the barbecue sauce, over high heat, combine everything but the orange juice in a large saucepan. Once it's brought to a boil, turn the heat down to medium low and simmer until the onion is soft (about 30 minutes). Transfer the mixture to a blender and puree. Add fresh orange juice to the puree and blend until combined. Let the sauce cool.

For the goat cheese filling, mix all six ingredients in a bowl to combine.

To make the peaches, brush the peach halves with olive oil and place onto a hot grill or grill pan. Grill peaches until brown and charred. To finish the dish, spoon a few tablespoons of the barbecue sauce onto a plate. Place the peach on the sauce and fill the peach pit divot with 2 tablespoons of the goat cheese mixture. Sprinkle the hazelnuts over the peach for a little crunch and enjoy.

Tip: You will have a lot of barbecue sauce left over. Use it as you would any barbecue sauce. It's good on chicken, ribs, and — oddly enough — it's fantastic on vanilla ice cream.

Photo and styling by John Houser III, Special to The Baltimore Sun