For the Honey Butter Syrup: In a small saucepan, heat honey over medium heat just to a boil. Lower heat and gently simmer 6-8 minutes. Remove from heat and stir in butter until melted and combined. Allow syrup to cool to room temperature.*
Preheat grill to medium. Slice ripe peaches in half lengthwise. Carefully remove pit. Brush peaches on all sides with oil. Place face down on grill and cook 5-6 minutes until attractive grill marks form. Flip peaches and continue cooking for 3-4 minutes until heated through.
Remove peaches and allow to cool slightly. Top with a dollop of Greek Yogurt, a sprinkle of blueberries and thin slices of Caveman Blue. Drizzle with honey butter syrup. Enjoy with a sweet dessert wine… Yum!
Honey Butter Syrup can be made ahead and stored in the refrigerator. Bring to room temperature prior to use.
We love Caveman Blue in this recipe, but you can also try Rogue River Blue, Oregon Blue or any complex, fruity blue cheese in its place.