Melocotones a la parrilla con burrata y balsámico

Ingredientes

• 4 ripe but firm peaches
• 2 burrata balls (± 200–250 g)
• 2–3 tbsp olive oil
• Salt and pepper
• 100 ml balsamic vinegar
• 1 tsp honey
• Fresh basil or mint
• A handful of arugula
• Toasted nuts (pistachios or pine nuts)

Preparación

1. 1

   Step 1: Make the balsamic glaze Bring the balsamic vinegar to a gentle boil and reduce it to about half. It should become syrupy (like a syrup). Add a little honey if you want extra roundness. This happens fairly quickly, so stay with it to prevent burning Let the glaze cool slightly; it will thicken further.Step 2: Prepare the peachesHalve the peaches and remove the stone. Brush the cut side lightly with olive oil and season with a pinch of salt and pepper. Use ripe but firm peaches. Too-soft peaches will fall apart on the grill.Step 3: GrillPreheat the BBQ to medium-high heat (200–230°C). Place the peaches cut-side down on the grate. Grill them until they have nice char marks and soften. This usually takes 3–5 minutes. The heat caramelizes the natural sugars, deepening the flavor.Step 4: Assemble the dishPlace the warm peaches on a serving dish. Tear or place the burrata in the center or distribute over the peaches. Gently open the burrata so the creamy interior runs out. Garnish with toasted nuts, arugula and basil or mint. Drizzle the dish with the balsamic glaze, olive oil and season with salt and pepper. And tada! Your grilled peaches with burrata and balsamic are ready