Peach, Pecan, and Blue Cheese S’mores

Discover a salad inspired s’more in a recipe that uses melt in your mouth peaches, crunchy pecans and tangy blue cheese.

| May 2019

 Peach-Pecan-Cheese-Smores
Photo Courtesy of Workman Publishing

Three s’mores in this book are inspired by salads — of all things — and this is one of them. I wasn’t expecting to love this s’more as much as I did, but wow. The blue cheese goes so well with the crunchy pecans and the sweet, ripe peaches. The fruit should be so ripe that it melts in your mouth — playing the role that chocolate might play in other s’mores. You can store any leftover candied pecans in an airtight container at room temperature for a month or so. Makes 12. 

Takes 1 hour 30 minutes

  • 1 large egg white
  • 1 pound (about 4 cups) pecan halves
  • 3/4 cup sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • Nonstick cooking spray
  • 12 regular marshmallows
  • 12 whole graham crackers, broken in half to form 24 squares
  • 2 very ripe peaches, thinly sliced
  • 3/4 cup crumbled blue cheese
  1. Preheat the oven to 250°F, with a rack in the middle position. Line a baking sheet with a silicone baking mat and set aside.
  2. Using a handheld electric mixer, beat the egg white in a medium bowl until frothy, 1 minute. Add the pecan halves to the egg white and stir to combine. Add the sugar, salt, and crushed red pepper flakes. Mix well to coat the pecans. Pour the pecan mixture onto the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes, until the mixture is crunchy. Remove from the oven and set aside.
  3. Using oven mitts, place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a second baking sheet with cooking spray.
  4. Place the marshmallows on the prepared baking sheet. Broil the marshmallows until they’re golden brown on top, about 3 minutes. Keep a close eye on them, or place 12 crackers on a serving dish. Top each with 1 slice of tomato. Place 1 toasted mozzarella ball on each s’more and drizzle with about 2 teaspoons of the basil oil. Top with the remaining crackers. Serve immediately.
  5. Place 12 graham cracker squares on a serving dish. If you want crumbles to rival the blue cheese in size, roughly chop the pecans before you add them. Otherwise, top each with about 5 candied pecans (or the equivalent chopped). Top the pecans with 3 peach slices. 
  6. Place 1 toasted marshmallow on each s’more. Top each marshmallow with 1 tablespoon of blue cheese. Place the remaining graham cracker squares on top. Serve immediately. 

More from S'mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic:

s'mores-cover
Cover Courtesy of Workman Publishing




Reprinted with permission from S'mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic by Dan Whalen and published by Workman Publishing Company.






mother-audience

MOTHER EARTH NEWS FAIR

February 15-16, 2020
Belton, Texas

Join us in the Lone Star state to explore ways to save money and live efficiently. This two-day event includes hands-on workshops and a marketplace featuring the latest homesteading products.

LEARN MORE







Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me