- Yield: 4 servings
Drunken Summer Stone Fruits With Burrata
Recipe courtesy of Colin Moody, CEC, PC II, Executive Chef, The Club at Pasadera (Monterey, Calif.)
Ingredients
- plums - 2 ea., ripe but firm
- peaches - 2 ea., ripe but firm
- Grand Marnier - 1/4 cup
- extra virgin olive oil - 1/4 cup
- Meyer lemon zest - 1 ea.
- orange zest - 1 ea.
- prosciutto - 4, thin-sliced
- sunflower sprouts - 1/4 cup
- burrata balls - 2-4 oz.
- balsamic pearls or balsamic reduction - 2 Tbsp.
- sea salt - to taste
- pepper - to taste
Instructions
- Preheat oven to 375° F.
- Mix the zest of lemon and orange into the extra-virgin olive oil well, and let infuse for at least one hour.
- Slice the peaches and plums vertically as close to the pit as possible. Then cross slice very thin (1/18th or less), leaving the skin on. Choosing the most similar-sized pieces, place in Ziploc bag or bowl with the Grand Marnier, and let marinate 30 minutes.
- Place the four slices of prosciutto on a sheet pan with a rack, then put in a 375° F oven for about 10 minutes or until crispy.
- Let cool, then break into smaller pieces.
- Cut the two burrata balls in half, and place one half on each plate in the center.
- Roll the peach and plum slices into little cornets or tubes. Place them around the burrata, alternating the plum and peach. The pressure of the burrata will help hold them in their shape.
- Strain out the zest from the olive oil, and drizzle 1 Tbsp. over and around each burrata dish.
- Place the balsamic pearls in the center, or alternately, drizzle the balsamic reduction over and around the burrata and stone fruits. Place prosciutto crisps and sunflower sprouts randomly on top of the burrata and stone fruit.
- Season with sea salt and pepper. Serve.