For this recipe, the best months for these peach are July and August and surrounded fragrant with basil.
- FOR THE HOT HONEY
- 1/2 c. honey
- 2 tsp. ground cayenne
- FOR THE CANDIED PECANS
- 1/4 c. granulated sugar
- 2/3 c. toasted pecans
- Kosher salt
- Freshly ground black pepper
- FOR THE CAPRESE
- 3/4 c. basil leaves
- 3 medium peaches, sliced
- 1 (4-oz.) round burrata
- Lemon wedge
- Fresh mint leaves, for garnish
- Extra-virgin olive oil, for serving
- Make the hot honey: In a small pot over medium-low heat, bring honey to a simmer. Add in cayenne and stir to combine. Reduce heat to low and continue cooking until honey bubbles vigorously, about 3 minutes more. Remove from heat and let cool completely.
- Make the candied pecans: Line a baking sheet with parchment. In a large pot over low heat, pour sugar into an even layer and heat until mostly melted. Add pecans and a pinch of salt and pepper, then stir constantly until melted sugar coats pecans evenly. Once caramel begins to smoke, immediately remove from heat and transfer pecans to a baking sheet. Carefully, use two nonstick spatulas to separate pecans. Let cool completely.
- Assemble the salad: On a medium serving platter, spread basil into an even layer. Place peaches around the platter, then squeeze lemon all over the peaches. Place burrata in the center and use a knife to slice open.
- Sprinkle candied pecans all over, then drizzle with hot honey and olive oil. Garnish with mint before serving.