Fruit Grilled Stone With Cheese And Almonds Spiced Honey

Ingredients
Spiced honey almonds:
Nonstick cooking spray
2 cups of skin-on almonds
1/4 cup clover honey
2 tablespoons of sugar
1/2 teaspoon ground pimento
Pinch of fresh grated nutmeg
Fine sea salt
Grilled stone fruit:
4 to 6 ripe but firm stone-studs, like peaches, nectarines and plums, halved and gutted
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup of peasant cheese

Directions
For the flavored honey almonds: Preheat the oven to 325 degrees F. Light spray a baking sheet with non-stick spray.

Place the almonds on the prepared baking tray, then place on the oven and apply lightly, 8 minutes.

Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small cooking pot over medium heat. Bring to simmer and boil until the sugar melts.

Put the roasted almonds in a small bowl and throw with half of the honey mixture until evenly coated; Keep the remaining spiced syrup. Using a heat-resistant spatula (the mixture becomes hot) spread the coated almonds in a uniform layer on the baking tray. Set aside until hardened, 15 minutes to 1 hour – the almonds remain somewhat sticky. Once hardened, roughly chopped or completely used

For the grilled Steinobst: heat a griddle over medium heat until very hot. Cut the sliced ​​sides of the fruit with some oil and sprinkle with salt and pepper. Crumble the fruit, cut down to highlight and caramelize lightly, about 2 minutes. Brush the tops with a little more oil, lightly sprinkle with salt and pepper and then tilt to the back and grill, just to soften something, 1 to 2 minutes more.

Transfer the grilled fruit to a plate, cut up. Dollop the peasant cheese around the fruit, sprinkle some of the reserved spiced syrup on top, and sprinkle the almonds up. Serve immediately.