- Plan on half a peach and 45 ml (3 tbsp) of labneh for each serving.
- Start by whipping labneh with a pinch of cinnamon and brown sugar or honey. Set aside.
- Blanch peaches by dipping them in boiling water for a few seconds, then cool and peal.
- Cut in half, brush with unsalted butter and grill for 1 to 2 minutes. Serve peaches garnished with labneh and a few fresh mint leaves (optional).
Aide-gourmet Tip: Blanching is a culinary technique for removing the skin from food (e.g., peaches, almonds, tomatoes) by submerging it briefly in boiling water.