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Article: Grilled Stone Fruits

Grilled Stone Fruits

Servings: 4

Author: Leslie (The Accidental Chef) Thomas


  • 2 large peaches, ripe but firm – sliced evenly in half
  • 1/2 teaspoon, il Fustino Avocado Oil
  • 3 tablespoons, il Fustino Blackberry Balsamic – divided
  • pinch, finely ground salt
  • handful, pecan pieces – (optional)
  • salad fixings (for savory version) – (optional)
  • 1 scoop, ice cream (for sweet version) – (optional)
  • 1 sprig, julienned mint – (optional)


Cut fruit in half as evenly as possible & remove pit. Use peaches with quick release pit. Yellow peaches are more colorful.

Heat ridged grill pan on medium.

Mix oil, 1 Tbsp balsamic, & salt in small cup & brush cut side of fruit.

When grill is hot, place fruit cut side down in middle. Brush back side.

When nice grill marks appear (max 3 minutes), flip for another 3 minutes.

Meanwhile, heat remaining 2 Tbsp balsamic in tiny saucepan on low, just until slightly thickened.

When backside of fruit done, if quarters are desired then cut, baste, & flip on uncooked side for final 3 minutes. Remove balsamic reduction if ready.

Remove both pans from heat & immediately baste peach with reduction, drizzle on plate & add nuts if a snack or for breakfast.

Drizzle on lettuce if making savory version. Drizzle on ice cream if making a
sweet version.