"This is the epitome of a summer dessert — ombre toned grilled peaches dripping and juicy, dolloped with rich mascarpone, sweet honey, zesty Lucid Lemon Olive Oil, and coarse salt as always. A recipe that requires little prep and fuss, you don’t even actually need to measure anything." - Noreen
Ingredients
2 cedar planks, 5/8
6 peaches, halved and pitted
4 ounces mascarpone cheese (a dollop for each half peach)
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 Wildflower Honey, Lucid Lemon Olive Oil, and a sprinkle of salt. Serve immediately.
Notes: This recipe is adjustable to any serving size — feel free to increase or decrease the quantity as required.
