An il Fustino recipe

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Author: Leslie (The Accidental Chef) Thomas

Serves: 4

Grilled Stone Fruits


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)


  1. Cut fruit in half as evenly as possible & remove pit. Use peaches with quick release pit. Yellow peaches are more colorful.
  2. Heat ridged grill pan on medium.
  3. MIx oil, 1 Tbsp balsamic, & salt in small cup & brush cut side of fruit.
  4. When grill is hot, place fruit cut side down in middle. Brush back side.
  5. 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.
  6. 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.
  7. 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.