Fresh CKC Chèvre with Honey and Texas Peaches


Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir

This may not be an obvious dessert plate, but we found that it seemed to suit both those who are, and who aren't, dessert types. The CKC Farms chèvre has the perfect fresh zing to pair with sweet Texas peaches and honey. I ordered this for myself last summer while sitting down with some friends and was thrilled that it was even better than I had hoped it would be. This also pairs perfectly with summer melons like the honeydew varietals we get here.

Suggested wine pairing: Kracher Welschriesling “Auslese” Burgenland, Austria 2010


Fresh CKC Chèvre with Honey and Texas Peaches


For 4 Person(s)


  • For the peaches:
  • 2 pounds ripe Texas peaches
  • 1/4 cups cane sugar
  • 1 Zest and juice of lemon
  • 1 pinches salt
  • For the chèvre:
  • 1 cups CKC fresh chèvre
  • 2 tablespoons Texas honey
  • Pepper, to taste
  • Splash milk, if needed

Fresh CKC Chèvre with Honey and Texas Peaches Directions

  1. Wash, peel (with a peeler or sharp paring knife) and halve the peaches. Remove the pit then dice the halves into large dice (they don’t have to be perfect, so don’t discard the less-than-square pieces). 
  2. Combine with the sugar, lemon zest, lemon juice and salt in a medium saucepan. Bring to a boil to dissolve the sugar—stirring frequently. Remove from the heat and strain the liquid back into the pan—reserving the fruit in a separate bowl.
  3. Bring the liquid back to a boil and reduce to a syrup that holds its shape when you pull a spatula through it (like Moses parting the Red Sea). Pour the liquid over the reserved fruit and put the bowl over an ice bath to cool rapidly.
  4. In the bowl of a mixer, combine the chèvre, honey and a touch of freshly ground black pepper. Using the paddle attachment, whip the chèvre mixture on medium speed until smooth (I always add a splash of milk—either whole cow’s milk or goat’s milk—if the cheese seems a little dry. It should be easily spreadable). Reserve and refrigerate until 30 minutes before serving.
  5. Drizzle some of the juice from the peaches around each of 4 plates and divide some of the chilled chèvre and peaches onto each. Serve with buttery or nutty crackers.

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