Being a pastor has its perks. When I worked at the church in Texas we had a cooking camp every summer for kids. It was a. big. deal. 40 seven-year-olds were cooking over open flames. 30 five-year-olds were cutting with sharp knives. And thanks to the Holy Spirit's divine grace intervention no one got hurt. I was assigned to help with the "dessert room." I walked into the room having no idea what we were going to make and walked out with one of my favorite recipes ever: seared figs and white peaches with balsamic reduction. It's so easy and so delicious. I make it usually late summer/early fall when figs and peaches are in season. The crème fraiche is unbeatable and you can find it at Freddy's. Don't worry about adding the peppercorns--I stopped doing that years ago. Yum, yum, yum.
Seared Figs and White Peaches with Balsamic Reduction
from myrecipes.com https://www.myrecipes.com/recipe/seared-figs-white-peaches-with-balsamic-reduction
1 teaspoon black peppercorns
2 teaspoons butter, divided
2 teaspoons chopped fresh thyme, divided
4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)
⅓ cup balsamic vinegar
⅓ cup crème fraîche
⅛ teaspoon salt
Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.
Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.
Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.
Leave a Reply.
We want to hear from You!
Add your stories about your favorite family food traditions and your favorite recipes at the link below. They will be added to this blog for all to enjoy!