Peaches are in at their peak, and I love to just eat them out of hand, but I was tasked to create a food paring with Brian Carter Cellars 2013 Oriana, one of their new releases. Alas, I had to drink and cook — but I digress. Here is my summer pair for Brian’s exquisite wine.
- 3 large peaches, halved and pitted
- 1 tablespoon butter, melted
- 8 ounces burrata
- 2 slices bacon, cooked to crisp, broken into bite size pieces* (optional)
- sea salt
- freshly cracked black pepper
- freshly grated nutmeg
- 3 peaches, cut in half
- 1 tablespoon honey
- 2 teaspoons extra-virgin olive oil
- fresh thyme leaves
Brush cut side of peaches with butter; set aside. Preheat grill to around 400°F. Grill peaches, cut side down, until grill marks appear, about 2 minutes. tun and grill 2 minutes longer. Remove peaches from grill and slice. On a serving plate, cut into the burrata to show the creamy interior. Arrange peach slices around burrata. Sprinkle the bacon pieces over, if desired. Then sprinkle with salt, pepper and nutmeg. Drizzle with honey and oil. Garnish with thyme.
*or you may use crumbled gorgonzola here.