These peach halves were poached in a pickling broth based on balsamic vinegar and a ton of sugar. They were spiced with Baliesian long peppers, cloves (just one I am sorry), garlic, red onions and a wee touch of coriander and dill. The flesh held the sweetness well and the bright spice and acid from the pickling made the peaches balanced well. They were then super chilled just before freezing and then caramelized with clarified butter (I know gratuitous) by Parcé to create a nice crisp on the round top. The pickling liquid was reduced by 70% (which subsequently burned the eyes of everyone in the kitchen for the better part of an hour) and then emulsified with xanthan gum to give it a nice stickiness. The burrata was slightly warmed and torn apart, throw in the center and sprinkled with basil. Easily delightful, and worth trying for those of you who are afraid to pickle sweet things give this a shot. www.arazorashinyknife.com
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These peach halves were poached in a pickling broth based on balsamic vinegar and a ton of sugar. They were spiced with Baliesian long peppers, cloves (just one I am sorry), garlic, red onions and a wee touch of coriander and dill. The flesh held the sweetness well and the bright spice and acid from the pickling made the peaches balanced well. They were then super chilled just before freezing and then caramelized with clarified butter (I know gratuitous) by Parcé to create a nice crisp on the round top. The pickling liquid was reduced by 70% (which subsequently burned the eyes of everyone in the kitchen for the better part of an hour) and then emulsified with xanthan gum to give it a nice stickiness. The burrata was slightly warmed and torn apart, throw in the center and sprinkled with basil. Easily delightful, and worth trying for those of you who are afraid to pickle sweet things give this a shot.

www.arazorashinyknife.com

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