First Step: Prepare the Glaze In a small bowl, whisk together the pure maple syrup or honey with balsamic vinegar and a pinch of sea salt if using. Allow this glaze to meld for a few hours or refrigerate up to one day for fuller flavor absorption.

Second Step: Preheat the Grill Preheat your grill to medium-high (about 400°F / 204°C). Once hot, reduce the temperature to around 250°F (121°C) for gentler cooking that softens nectarines without burning.

Third Step: Prep the Nectarines Rinse nectarines and pat dry. Halve them and carefully remove the pits. Brush each cut half generously with the maple-balsamic glaze to infuse sweetness and tang.

Fourth Step: Grill Nectarines Place nectarines flesh-side down on the grill for about 4 minutes until grill marks form and caramelization begins. Flip and grill the skin side for 2 or more minutes depending on preferred softness, ensuring juicy, tender fruit that holds shape.

Fifth Step: Cool and Assemble Remove nectarines from grill and allow to cool slightly. Place them over a bed of labneh or dollop labneh on a serving dish before stacking the nectarines. Drizzle with additional glaze if desired.

Final Step: Garnish and Serve Scatter chopped almonds or your choice of nuts/seeds on top for a crunchy contrast. Optionally, sprinkle with sea salt or a dusting of cinnamon to complement the fruit. Serve immediately for best texture and flavor.