Peaches with Cottage Cheese, Toasted Pecans, and Honey

A few years ago, this recipe was published in The Gadsden Times as one of my weekly food columns.  I still believe this is one of the prettiest submissions I had during my time as a food writer for the newspaper.

I coarsely chopped several pecan halves for the toasted pecans and put them in a dry skillet over low heat. Stir them constantly for a few minutes and remove them from the heat. Let them cool for a minute or so.

Drain the peach halves and pat them dry with paper towels. Spoon a tablespoon of cottage cheese into the peach half. Top with the toasted pecans. When ready to serve, drizzle with honey.  

Later, Sweet Harold casually mentioned that he had one for breakfast and put a little crumbled bacon on top before drizzling with honey. There is no picture of his creation, but you may want to file that idea away for another version when you make these at home. I imagine that concoction would be a unique item on a brunch menu this summer.

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