Ingredients:
8 semi-soft peaches with their pits removed
Kosher salt
¼ cup aged balsamic vinegar, plus more for drizzling
3 tablespoons extra virgin olive oil
8 ounces bocconcini
1/2 cup fresh basil
2 tablespoons extra virgin olive oil, plus more for drizzling
Fresh cracked black pepper, to taste
Instructions:
On a large plate drizzle the balsamic vinegar. Season the peaches with kosher salt.
In a nonstick pan, heat the extra virgin olive oil over medium-low heat. Add the peaches cut side down and sear for 3 minutes. To prevent the peaches from sticking jiggle the pan now and then. Lift a peach to make sure it is browning, don’t let them burn. Once they are browned, remove the pan from the heat and place the peaches cut side down in the balsamic vinegar on the plate.
Let the peaches soak up some of the yumminess for a minute . Return the peaches to the hot pan cut side down, and cook over medium-low heat for another minute. Then put back on the plate with the balsamic vinegar. Let them rest for 2 minutes.
Return to the hot pan again for the third time, cook for one more minutes. Put the peaches back on the plate, cut side down, and put in the fridge for 20 minutes.
Cut the chilled peaches into quarters and place them on a clean plate with the bocconcini. Season with a bit more kosher salt, then add some fresh pepper. Make it look appetizing and pretty by tucking the basil in between the peaches and cheese. Drizzle generously with extra-virgin olive oil and a bit more balsamic vinegar.
As most of you know I always like to change recipes. I’ve made these yummy peaches a few times and have drifted off the original recipe to this version. The original recipe is from “Listen to Your Vegetables” by Sarah Grueneberg and Kate Heddings. It’s a great book!
Lora Knows Home 