Bourbon Soaked Grilled Peaches With Burrata And Prosciutto Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut peaches in half and remove peach stones. Cut each half in half again.
• Wrap prosciutto around each peach section; secure with small bamboo skewers.
• Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
• To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Steps:

• Toss 2 peaches (cut into wedges) with 2 teaspoons white balsamic vinegar and a pinch each of sugar, salt and pepper. Let stand 10 minutes. Spread 1 1/2 cups baby arugula on a platter and top with the peaches. Top with a 4-ounce ball torn burrata and 2 ounces torn prosciutto. Drizzle with olive oil; sprinkle with flaky salt, pepper, torn mint and chopped chives.

Steps:

• Bring peaches and 1/2 cup water to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low, and cook until peaches are breaking down, 15 to 20 minutes. (If peaches get too dry, add more water, 2 tablespoons at a time, to prevent peaches from sticking and burning.)
• Remove from heat, and add bourbon. Return to medium heat, and simmer for 5 minutes. Add barbecue sauce, and simmer for 5 more minutes.
• Puree mixture in a blender. With blender running, slowly add remaining 1/2 cup water. Blend until mixture is smooth. Let cool, and refrigerate.

Steps:

• Combine peaches and bourbon in a bowl. Let soak for 30 minutes.
• Preheat grill for medium heat and lightly oil the grate. Grill bread slices until grill marks appear, about 2 minutes per side. Transfer to a plate.
• Grill peaches until dark grill marks form, 2 to 3 minutes. Transfer to a bowl.
• Place Burrata cheese and arugula on a platter. Drizzle olive on top; season with salt and pepper. Add grilled peaches to the platter. Drizzle balsamic glaze over Burrata cheese, arugula, and peaches. Scatter prosciutto on top. Serve with grilled bread.