“This dish is my portrait of summer in all its ripe and abundant glory.”
Ingredients
- 2 large heirloom tomatoes
- 2 balls of Burrata cheese
- Peach Sweet & Sour Sauce (recipe below)
- Corn and Jalapeño Relish (recipe below)
- 2 handfuls arugula
- Olive oil
- Sea salt
- 1 large shallot, sliced thin
- 2 tablespoons olive oil
- 2 cups peaches, skin on, large dice
- 1½ teaspoon ginger, chopped
- 2½ tablespoons sugar
- 2½ tablespoons cognac or brandy
- ¼ cup balsamic vinegar, plus extra to taste
- ½ teaspoon salt
- 3 ears of corn, kernels cut from cobs
- Olive oil
- ½ shallot, minced
- ½ to 1 jalapeño pepper depending on hotness, minced
- 1 tablespoon sugar
- 1 peach, small dice
- 1 tablespoon minced, basil
Preparation
Peach Sweet & Sour Sauce
Sweat shallots in oil until soft. Add peaches and ginger; stir to combine. Add the remaining ingredients, and simmer until reduced by a third. Cool and purée in a blender. Taste and adjust by adding up to 2 tablespoons balsamic vinegar.
Corn and Jalapeño Relish
Sauté corn in olive oil until just browned. Add shallots and jalapeño, and cook until soft. Remove from heat. Add sugar and diced peach. Let cool, then stir in basil. Season with salt and pepper to taste.
To assemble:
Spoon a pool of the Peach Sweet & Sour Sauce onto the center of each plate. Slice the tomatoes into quarter-inch slices and arrange on the sauced plates. Place a generous ¼ cup of Corn and Jalapeno Relish on the tomatoes. Slice each Burrata in half and place both halves atop the tomatoes and relish. Nestle a small handful of arugula alongside. Drizzle entire plate generously with olive oil. Sprinkle salt as desired
