Recipe: grilled peach with stracciatella by David Carter
A bright dish for a late-summer barbecue

Grilling fruit really helps to bring out its natural sugars, said David Carter. Here, peaches are paired with a rich stracciatella to produce a bright dish for a late-summer barbecue.
Ingredients
- 1 peach
- 1 tbsp olive oil, plus extra to finish
- ½ tbsp runny honey
- 1 sprig marjoram, or thyme
- sea salt
- 100g stracciatella or burrata
To serve (optional)
- ¼ red chilli, frozen solid, then shaved
- lime zest, to finish
Method
- Stone the peach, then cut it into eight even wedges. Put the fruit in a bowl with the oil, honey, marjoram and a pinch of sea salt, and leave to macerate for an hour – once seasoned, the peach wedges will release their juices, and you’ll use those for the dressing later.
- Lift the peach wedges out of the bowl and barbecue over roasting hot coals for three to four minutes on each side, just until they take on some colour, then return them to the bowl and toss gently in the liquor.
- Plate the peaches, tear the cheese over the top of the fruit, then drizzle with good olive oil and sea salt. Pour over the liquor from the bowl, top with the shaved frozen chilli and/or a pinch of lime zest, if using, then serve.
David Carter is the chef/owner of Smokestak, which will celebrate its 10th birthday with a one-off summer street food party on Saturday 19 August. Tickets are available from smokestak.co.uk.
Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Art review: Lorna Simpson: Source Notes
Feature Metropolitan Museum of Art, New York City, through Nov. 2
-
Jessica Francis Kane's 6 favorite books that prove less is more
Feature The author recommends works by Penelope Fitzgerald, Marie-Helene Bertino, and more
-
Book reviews: 'Baldwin: A Love Story' and 'The Fort Bragg Cartel: Drug Trafficking and Murder in the Special Forces'
Feature A loving James Baldwin biography and the drug crimes of two special ops veterans
-
Rigatoni with 'no-vodka sauce' recipe
The Week Recommends Comfort food meets a clever alcohol-free twist on a classic
-
One great cookbook: 'Jam Bakes'
The Week Recommends A guide to pristine jam-making, plus the baked goods that love them
-
6 blooming homes for gardeners
Feature Featuring a greenhouse in Illinois and 13 raised garden beds in New Mexico
-
The Roses: Olivia Colman and Benedict Cumberbatch star in black comedy reboot
The Week Recommends 'Acidly enjoyable' remake of the 1980s classic features a warring couple and toxic love
-
Film reviews: The Roses, Splitsville, and Twinless
Feature A happy union devolves into domestic warfare, a couple's open marriage reaps chaos, and an unlikely friendship takes surprising turns