In the Kitchen with Chef Sean Corea of Fork and Flask Making Grilled Peach and Burrata
You’ve heard of peaches and cream, right? But what about peaches and cheese?
Executive Chef of Fork and Flask at Nage, Sean Corea, is here to make a variation of that – grilled peach and burrata.
Grilled Peach and Burrata Recipe:
heirloom tomatoes + mission figs + crisp prosciutto + sweet basil + white balsamic + cracked black pepper
4 ea. Sliced Prosciutto
2 teaspoons Fresh Cracked Pepper
¾ cup White Balsamic
3 Tablespoons White Sugar
2 ea. Large Peaches
1 ea. Burratta Cheese (cut into 4 pieces)
6 ea. Mission Figs (halved)
¼ cup Basil (chiffonade)
1 lrg. Hierloom Tomato (cut into 12 wedges)
For The Crispy Prosciutto – Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.
For The White Balsamic Reduction – In a medium sauce pan over medium heat, stir together white balsamic, sugar, and fresh cracked pepper. Bring the mixture to a simmer and reduce liquid by half or until slightly thickened.
For Grilled Peaches – Preheat Grill to medium heat. Lightly oil the grill. Place the peaches cut side down on the prepared grill. Let the peaches cook for about 3 minutes then turn the peaches ¼ turn to the right, still cut side down, and let them cook for 2 more minutes. Next turn the peaches skin side down on the grill and with a brush coat the cut side of the peaches with the white balsamic reduction. Let the peaches cook for 2-3 more minutes. Remove the peaches from the grill and place them just a little off center on the plates you intend to serve them on.
For The Finsihed Dish – Place 3 wedges of heirloom tomato evenly around each grilled peach and season with sea salt or fluer de sel. Next lean a halved mission fig against each one of the heirloom tomatoes. On top of the grilled peaches place one piece of burratta cheese. Season the burratta and the peach with fluer de sel and fresh cracked pepper. Sprinkle a little bit of the fresh cut basil on each plate and drizzle each plate with the white balsamic reduction. Finish the plate by placing the crispy Prosciutto into the burrata to give the plate a little height. Bon Apetit!
Helper One will do the White Balsamic Reduction, Cut tomato into 12 pieces and Figs Into 12 Pieces
Helper Two will Bake the prosciutto and chiffonade the basil
Sean Will Grill the peaches and plate the peaches plate the finished dish.