When I was in the Southern States earlier this year, I ate at a fabulous restaurant in East Nashville called Little Octopus. There, I tasted burrata with pickled peaches and kaffir lime and it was sensational. For the rest of the road trip my friend Cassie and I couldn’t stop talking about it and vowed to try making it as soon as we got home. Strangely, when we got back to London we saw peaches and burrata on menus everywhere.
I don’t have much patience when it comes to food so I wasn’t going to start pickling anything. Instead, I decided to caramelised the peach slices and serve them with the burrata topped with a little extra virgin olive oil, balsamic vinegar and basil. Oh my…what a delight! Its such a lovely combination. The sweet juicy peaches, the creamy soft burrata, the fresh and fragrant basil…its just so delicious, and so quick, its a perfect simple supper. Needless to say, I have made this many, many times since I returned from Nashville.
Ingredients (for one portion)
1 Burrata or Buffallo Mozzarella
1 tsp butter
a few basil leaves
splash of vanilla extract
extra virgin olive oil & balsamic vinegar
The first thing I do is take the burrata out of the fridge. Burrata isn’t always that easy to get hold of (I usually get it on Ocado) so I often use buffalo mozzarella instead. Its just as good. I then cut open a ripe peach (not too ripe otherwise it falls apart in the pan) the same way you’d cut an avocado, twisting it and removing the stone. Then I sliced the peach into segments.
In a pan I heat up a little oil (I tend to use rapeseed) with about a teaspoon of butter then I place the peach segments in the pan and toss.
I gently fry them trying not to be too rough with them. After a couple of minutes I add a teaspoon of soft brown sugar to caramelise the peaches, then I add a splash of vanilla extract.
Meanwhile I place the burrata/buffalo mozzarella on a plate, slice up a few large basil leaves and when the peaches look like this…
I plate them up and drizzle with a little extra virgin olive oil and a few drops of balsamic vinegar (I love Belazu’s balsamic), then I add the basil. You could also add some chilli if you wish.
Perfect for lunch, supper or as a starter to share.