"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."
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, Brightland's Kauai Wildflower Honey, 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.
Ingredients
- 2 cedar planks, 5/8
- 6 peaches, halved and pitted
- 4 ounces mascarpone cheese (a dollop for each half peach)
- 1/4 cup of Brightland Kauai Wildflower Honey, to drizzle
- 2 Tbsp Brightland LUCID lemon olive oil, to drizzle
- Coarse sea salt, a pinch
Instructions
- 1 Soak cedar planks in hot water for at least 20 minutes.
- 2 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.
- 3 Close the lid and let cook for 20 minutes, checking periodically for any flare-ups.
- 4 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.
- 5 Finish with a drizzle of Kauai Wildflower Honey, LUCID olive oil, and a sprinkle of salt. Serve immediately.
- 6 Notes: This recipe is adjustable to any serving size — feel free to increase or decrease the quantity as required.
