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Peach & Burrata Caprese

Peach & Burrata Caprese

For this recipe, the best months for these peach are July and August and surrounded fragrant with basil.

Ingredients

  • 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

Instructions

Steps:

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle candied pecans all over, then drizzle with hot honey and olive oil. Garnish with mint before serving.
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