1. Slice the peach in half, removing the pit and any fragments. Generously coat both cut sides of the peach with sugar. 00:14
2. Heat a sauté pan until hot. Place the peaches cut-side down. Leave the peaches undisturbed until the sugar turns dark brown. Turn the heat to medium. When the sugar is charred black, transfer the peaches to a plate and allow to cool, 2 to 3 minutes. 01:00
3. To fry the bread crumbs, heat the oil in a deep fryer to 350 degrees. Place the bread crumbs in a fine-mesh chinois. Put the chinois directly into the fryer and fry the bread crumbs until golden brown, about 25 to 40 seconds. Drain the bread crumbs on a paper-towel lined plate. Sprinkle with salt and allow to cool, about five minutes. 02:22
4. Place the arugula in a mixing bowl and squeeze the lemon half over it, careful to leave out any seeds. Season with salt. Mix in the olive oil. 03:31
5. To assemble, transfer the dressed arugula onto a plate. Slice the peach halves in half and place the segments around the arugula. Spoon a generous dollop of burrata in the middle. Season with salt and pepper. Drizzle aged balsamic vinegar around the plate then sprinkle the fried bread crumbs on top. 04:20
What You'll Need
- Sauté pan
- Deep-fryer or deep pot
- Chinois or mesh strainer
- Medium mixing bowl
- Cutting board
- Plate for cooling
- Paper towels
- Peach (1 medium, ripe)
- Granulated sugar (2 tablespoons)
- Panko or bread crumbs (2 tablespoons)
- Arugula (generous handful)
- Lemon (1/2)
- Olive oil (1 1/2 tablespoons)
- Burrata cheese (1/8 cup)
- Aged balsamic vinegar (1 tablespoon)
- Oil for deep frying
- Salt and pepper
Peaches or other fruit used for searing or grilling should be ripe or nearly ripe. Overly ripe fruit will fall apart.
A chinois is a conical, ultra-fine mesh sieve used to strain items, or in this case, to deep fry crumbs.
An alternative to frying bread crumbs is to bake them. Toss the crumbs with a little olive oil and spread them on a baking sheet. Bake in a low temperature oven (250-300 degrees) until crunchy.
Omit pepper when seasoning arugula. Arugula is peppery enough on its own.
Burrata is a fresh Italian cheese that is mozzarella on the outside and a softer mixture of mozzarella and heavy cream on the inside.