ChefXi OfficialSucculent peaches kissed by the flame, served over a cloud of whipped mascarpone and drizzled with lavender-infused honey. A soulful tribute to summer's end.
In a small saucepan over low heat, combine the honey and dried lavender. Let it steep for 5 minutes, then remove from heat and set aside to infuse.
Do not let the honey boil; you just want to release the lavender's essence.
In a medium bowl, whisk together the mascarpone and heavy cream until light and airy. Chill until ready to serve.
Whisking by hand gives you better control over the texture.
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly brush the cut side of the peaches with a tiny bit of olive oil.
Place the peaches cut-side down on the hot grill. Sear for 3-4 minutes until deep grill marks appear and the fruit begins to caramelize.
Don't move them too early! Let that sugar develop a beautiful crust.
Flip the peaches and cook for another 1-2 minutes just to soften the skins slightly. Remove from heat.
To plate, place a generous dollop of the mascarpone cream in a bowl, top with two peach halves, and drizzle with the strained lavender honey. Finish with torn mint.
The key to this dessert is the balance between the intense, smoky char of the peaches and the cooling, floral sweetness of the honey. If you can't find fresh lavender, a touch of vanilla bean paste in the honey works beautifully as well. Respect the fruit—don't over-grill it, or it will lose its structural integrity.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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