June marks the launch of Brightland's Summer Grilling Capsule - a limited-run set made for cooking outdoors. It includes Brightland's LUCID lemon olive oil, our brushed-gold Spout, coarse heirloom sea salt, and two cedar planks that infuse summer fare with natural wood smoke flavor. Our Chef in Residence, Noreen Wasti, has created a sweet, luscious dish to celebrate the launch: cedar plank grilled peaches.
"This is the epitome of a summer dessert — ombre toned grilled peaches dripping and juicy, dolloped with rich mascarpone, sweet honey, zesty LUCID olive oil, and coarse salt as always. A recipe that requires little prep and fuss, you don’t even actually need to measure anything."
"The peaches are grilled on cedar planks bringing the most incredible hint of smoke. If you prefer to skip the grill, you could easily roast the peaches in the oven as well. Perfect for a sweet summer day."
Cedar Plank Grilled Peaches
By Noreen Wasti
- 2 cedar planks, 5/8” (available in Brightland's Summer Grilling Capsule)
- 6 peaches, halved and pitted
- 4 ounces mascarpone cheese (a dollop for each half peach)
- 1/4 cup honey, to drizzle
- 2 Tbsp LUCID lemon olive oil, to drizzle
- Coarse sea salt, a pinch
Soak cedar planks in hot water for at least 20 minutes.
Preheat the grill to 400F.
Once the grill is ready, place the cedar planks on the grill with the halved peaches (flesh side exposed) on top.
Close the lid and let cook for 20 minutes, checking periodically for any flare-ups.
Using tongs, carefully remove the peaches from the grill and discard the planks.
Serve the peaches on a platter with a dollop of mascarpone cheese on top of each.
Finish with a drizzle of honey, LUCID olive oil, and a sprinkle of salt. Serve immediately.
This recipe is adjustable to any serving size — feel free to increase or decrease the quantity as required.