Make sure the fruit is firm enough that it doesn't squish in your hands when cutting.
Cut with a pairing knife in 1/4 inch slices cross wise all the way around and pull each circle off the stone.
Brush with a little olive oil or canola oil. I added in chili paste to the oil to add a little heat.
Do a tester piece to make sure your result is what you want. Each grill is different. The recipes for the peach tart, salad and vinaigrette will be come separately this week.