Grilled Peaches with Mascarpone, Honey & Ibiza Salt

At the Lello table

Warm grilled peaches, cool mascarpone, honey and a restrained saline finish. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Brush the cut peaches with olive oil.
2. Grill cut-side down until marked and tender, 3 to 4 minutes; turn briefly.
3. Arrange with mascarpone and drizzle with honey.
4. Finish sparingly with fleur de sel and pistachios.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve warm while the mascarpone remains cool.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.