Nectarine and halloumi stacks

As I’m writing this, I look outside, and the sky is deceptively blue and sunshiny. But I know what it really means is that it feels like 10 degrees below zero out there (in F and, apparently, close to -17C), one of the coldest days we have had in New York in the past years.

I don’t really mind though. It’s a great excuse to stay inside and cook to brighten up the day.

These nectarine and halloumi stacks are a take on something I have made before and although they are great in the summer, they never fail to provide a little bit of sunshine on a cold winter’s day.

Tips: These could double as a fun appetizer or a light dessert. Make sure you get firm but fairly ripe (or let them ripen for a day in a brown bag) nectarines.

Sidenote: Since this recipe uses honey, which is one of my favorite things anyway (that much should be clear!), here is a wonderful primer on French honeys recently written by David Lebovitz.

Nectarine and halloumi stacks

You’ll need:

• 4 nectarines
• one pack (about 8 oz) sheep’s milk halloumi
• balsamic glaze
• light amber honey (make sure it’s ‘liquid’)
• olive oil

1. Heat up a grill pan with about a tablespoon and a half of good olive oil.

2. Slice nectarines in half, de-pit and trim to make them more square, and slice in half again. This will just make stacking a bit easier and neater.

3. Slice cheese into quarter inch thick pieces. Layer nectarines “face down” and cheese slices in the pan. Drizzle both lightly with honey.

4. Let grill for about 5 minutes until lightly sizzling and fragrant, then flip. The cheese will be firmer and the fruit will be softer than when you started. Reduce heat and cook for another 3-4 minutes.

5. To serve, layer fruit and cheese into stacks and top lightly with balsamic glaze and a drop of honey.