Pan-Seared Peaches with Burrata & Prosciutto
Courtesy of Zimmysnook
4
20 minutes
10 minutes
There is nothing quite like warm, caramelized fruit paired with cool, creamy cheese, and these pan-seared peaches deliver that balance with almost zero effort. Taking under ten minutes of quick skillet work, high-heat searing transforms natural fruit sugars into rich golden depth while keeping the inside crisp, cool, and juicy.
Stack those warm, caramelized peaches alongside torn burrata, ribbons of Prosciutto di Parma, and a light drizzle of Calabrian hot honey for a quick appetizer that nails the balance of sweet, salty, and bright. Searing the fruit in a heavy-bottomed pan gives you a deep golden crust in minutes without turning the peaches to mush. Whether you platter it family-style for a casual patio gathering or plate four neat wedges per person for a sit-down dinner party, it comes together effortlessly every single time.
Ingredients
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4 medium peaches, 1¼ to 1½ pounds (570 to 680 g), ripe but firm
2 teaspoons (10 mL) extra-virgin olive oil, plus 2 teaspoons (10 mL) for the skillet
1 teaspoon brown sugar
¼ teaspoon Windsor kosher salt
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8 ounces (225 g) fresh burrata
8 thin slices Prosciutto di Parma, about 2½ ounces (70 g)
1 teaspoon (5 mL) high-quality extra-virgin olive oil
Freshly cracked black pepper
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1 tablespoon (15 mL) white balsamic vinegar
1 teaspoon (5 mL) fresh lemon juice
2½ tablespoons (37 mL) extra-virgin olive oil
⅛ teaspoon Windsor kosher salt
Freshly cracked black pepper
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1½ tablespoons (32 g) liquid honey
½ teaspoon finely chopped Calabrian chilli in oil, well drained
½ teaspoon fresh lemon juice
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¼ cup (30 g) shelled unsalted pistachios
¼ cup loosely packed small fresh basil leaves
½ teaspoon finely grated lemon zest
Flaky sea salt, if needed
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CopperBond 11” Skillet
Provisions Stainless Steel Mixing Bowls
Provisions 13” Fish Turner
Provisions 9” Balloon Whisk
Directions
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Remove the burrata from the refrigerator 30 minutes before serving, keeping it submerged in its liquid. Remove the prosciutto 15 to 20 minutes before serving. Keep it loosely covered and gently separate the slices before plating.
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Place the skillet over medium heat. Add the pistachios and toast for 3 to 4 minutes, tossing frequently, until fragrant and lightly browned. Immediately transfer them to a plate. Once cool, coarsely crush them, leaving large pieces. Wipe the skillet clean.
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- Vinaigrette: In a small bowl, whisk together the white balsamic vinegar, 1 teaspoon lemon juice, ⅛ teaspoon kosher salt, and black pepper. Slowly whisk in the 2½ tablespoons olive oil until emulsified. Set aside.
- Calabrian Hot Honey: In a separate small bowl, stir together the honey, chopped Calabrian chilli, and ½ teaspoon lemon juice. Let stand for at least 10 minutes.
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- Cut each peach in half through the stem and remove the pit. Cut each half into two wedges to yield 16 quarters total, leaving the skins intact. Gently pat the cut surfaces thoroughly dry with paper towels. Brush the peaches with 2 teaspoons olive oil and sprinkle with the brown sugar.
- Heat the clean skillet over medium heat for 2 minutes, then increase to medium-high. Add 2 teaspoons of olive oil to coat the bottom.
- Working in two batches to prevent overcrowding, arrange the peaches on one cut side. Cook undisturbed for 1½ to 2 minutes, until golden with deep amber spots. Turn onto the second cut side and cook for 30 to 60 seconds. Transfer to a plate and repeat with the remaining batch.
- While warm, sprinkle the peaches with ¼ teaspoon kosher salt. Let rest for 3 to 5 minutes. The surfaces should be golden and warm, while the centers stay firm and juicy.
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- To assemble, drain and open the burrata to expose its creamy stracciatella center, then finish with a drizzle of olive oil and black pepper. For a family-style platter, set the cheese slightly off-center on a shallow dish, arrange warm peach quarters around and stacked against it for height, and nestle folded ribbons of prosciutto throughout. For individual plated servings, divide the burrata equally across four small plates, fan four peach wedges around each portion, and drape two prosciutto ribbons alongside.
- Whisk the vinaigrette and spoon it primarily over the peaches (about two tablespoons total for a platter, or 1½ teaspoons per plate), then drizzle with the Calabrian hot honey. Finish either style by scattering crushed pistachios, tucking in fresh basil leaves, and topping with grated lemon zest, cracked pepper, and flaky sea salt. Serve immediately with extra dressing, hot honey, and nuts on the side.
