Boyne Valley Blue Goat’s Cheese and Roast Peach

Published on: 18th June 2018 @ 2:09 PM

This Boyne Valley Blue cheese and roast peach is a delicious recipe created by Matthias Eckers for the Irish Maritime Festival in association with Flogas. It's perfect for savouring as a summer dessert or a starter and is very easy to make. This recipe serves four people and you can find below a list of what you will need, as well as how to create this simple yet tasty dish. 


For the Peaches

4 × Peaches

Salt & Pepper

2 tbsp Newgrange Gold Rapeseed Oil

200g Boyne Valley Blue Cheese (cut into cubes) 


For the Dressing

150ml Cold All Natural Peach Purée

1 Sachet of Unflavoured Gelatine

40g of Caster Sugar (optional)




  • Heat oven to Gas Mark 4 / 180°C / 350°F.
  • Grease an oven-proof shallow dish with a little butter.
  • Cut peaches into wedges, remove the stones and place in the dish in a single layer.
  • Drizzle over the oil, season with salt and pepper, add the cubed cheese and place dish in the oven for 15 minutes.



  • Heat 100ml of the peach purée in a small saucepan until it just simmers and remove from heat (do not allow purée to cook).
  • Stir in the sugar (if using). Place the remaining 50ml of the purée in a medium bowl and sprinkle gelatine over. Stir, let sit for 2 minutes and stir again.
  • Add warm juice to cold juice, stir, and pour mixture into an 8 × 8-inch pan. Refrigerate until firm (approx. 4 hours). Place in the food processor and blend into a liquid gel.
  • Place the peaches on a serving dish and drizzle the dressing on as desired.

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