Why does everyone have to keep talking about how summer’s almost over?
Yep, it’s still summer.
Yes, you could serve these peaches for dessert. (Or even, really, as a pre-dessert fruit-and-cheese course, if that’s how your family’s meals unfold. And if it is, please invite me over.) Or, yes, you can get away with serving them right alongside your dinner. And yes, yes, you still have plenty of time to make them this summer. La la la la la!
Grilled Peaches with Hazelnuts and Blue Cheese (thank you, Shutterbean!): Halve peaches and rub with olive oil. Grill over moderate to high heat, cut side down first, for a few minutes on each side. Drizzle with a syrupy balsamic reduction (you can make your own by simmering a good balsamic vinegar until it thickens), sprinkle with coarsely chopped roasted hazelnuts, and crumble a salty blue cheese onto the peaches. Thinly slice a few basil leaves and scatter them over the peaches just before serving.