Wash peaches and pat dry. Cut each peach in half and remove the pit. If desired, make a shallow cross-hatch in the flesh to help caramelization, being careful not to cut through the skin.

Oil and season

Brush the cut surfaces of the peach halves with about 2 tbs olive oil (reserve a little for finishing). Sprinkle the cut sides evenly with 1 tablespoon granulated sugar and 1/2 tsp freshly ground black pepper. The sugar encourages caramelization on the grill.

Grill peaches

Preheat a gas or charcoal grill to medium-high (around 400°F / 200°C). Place peach halves cut-side down on the grill. Grill undisturbed for 3–4 minutes until deep grill marks form and caramelization begins. Flip and grill skin-side for 1–2 minutes to warm through. Remove to a platter and let rest briefly while you prepare the filling.

Goat Cream Cheese Filling

Make the goat cream cheese

In a small bowl, combine 4 oz soft goat cheese and 2 oz softened cream cheese. Add 1.5 tsp honey, 1/2 tsp fresh lemon juice, 1/2 tsp lemon zest, 1/8 tsp fine sea salt, and 1/8 tsp freshly ground black pepper. Stir vigorously with a spoon or beat with a small whisk or fork until smooth, creamy, and spreadable. Taste and adjust honey or salt as desired.

Pipe or spoon into peaches

When the grilled peaches are warm but not piping hot, spoon or pipe approximately 1 to 1.5 tablespoons of the goat cream cheese mixture into the cavity of each peach half. Smooth the top slightly with the back of a spoon.

Finishing & Garnish

Garnish and dress

Drizzle the filled peaches lightly with 1 tsp extra-virgin olive oil and 1 tsp aged balsamic vinegar (or a small swipe of balsamic glaze) for sweet-tangy contrast. Sprinkle 1 tablespoon fresh thyme leaves (or chopped basil) and 2 tablespoons toasted sliced almonds if using. Finish with a light pinch (about 1/4 tsp) of coarse sea salt or flaky salt over the top to brighten flavors.

Serve

Serve the grilled peaches warm or at room temperature as an appetizer or dessert. They pair well with crusty bread, crostini, or a simple green salad. Leftovers can be refrigerated in an airtight container for up to 2 days; bring back to room temperature before serving.