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
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.