Grilled peaches with burrata and balsamic

Ingredients

• 4ripe but firm peaches
• 2 (about 200–250 g)burrata balls
• 2–3 tbspolive oil
• to tastesalt and pepper
• 100 mlbalsamic vinegar
• 1 tsphoney
• to tastefresh basil or mint
• a handfularugula
• to tastetoasted nuts (pistachios or pine nuts)

Instructions

1. 1

   Reduce the vinegar

   Bring the balsamic vinegar to a gentle boil and simmer until reduced by about half and syrupy. Stir in a little honey if you would like a rounder sweetness. Keep an eye on it so it does not burn, then leave it to cool slightly; it will thicken as it cools.

2. 2

   Prepare the peaches

   Halve the peaches and remove the stones. Lightly brush the cut sides with olive oil and season with a pinch of salt and pepper. Choose firm, ripe peaches so they hold their shape on the grill.

3. 3

   Grill the peaches

   Preheat the BBQ to medium-high heat, 200–230°C. Place the peaches cut-side down on the grate and grill for 3–5 minutes, until softened and marked with char lines.

4. 4

   Assemble the dish

   Arrange the warm peaches on a serving dish and place or tear the burrata over them, gently opening it so the creamy centre spreads. Add toasted nuts, arugula and basil or mint. Drizzle with the balsamic glaze and olive oil, then season with salt and pepper.

What are grilled peaches with burrata?

This dish brings together grilled stone fruit and burrata, a fresh Italian cheese with a delicate outer layer and a soft, creamy centre. The sweet-savoury pairing suits the Italian-inspired combination of ripe produce, herbs and olive oil.

Here, a quick balsamic reduction adds a sharp, glossy finish, while grilling gives the peaches a little char and brings out their sweetness. It makes an easy starter or a colourful side for a summer meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 20g protein, 44g carbs, 48g fat.

The peaches and balsamic glaze provide most of the carbohydrates, while burrata contributes much of the protein and saturated fat. Olive oil and toasted nuts add further fat, so serve a moderate portion alongside extra greens or vegetables for a more balanced plate.

Choose peaches that hold their shape

Firm-ripe fruit: The peaches should yield slightly when pressed but not feel mushy. Very soft peaches can collapse as you turn or lift them from the grill.

Even halves: Cut around the stone and twist the halves apart, then remove the stone. Keeping the halves intact makes them easier to grill and serve.

Make a glossy balsamic glaze

Gentle heat: Let the vinegar bubble softly rather than boil vigorously, and watch it closely as it reduces. It is ready when it coats a spoon and has reduced to about half its original volume.

Cooling time: The reduction thickens further off the heat, so take it off while it is still a little looser than your preferred final texture. Honey is optional and adds a mellow note.

Get good grill marks

Hot grate: Heat the BBQ to 200–230°C before adding the peaches. A properly heated grate helps the cut surfaces colour without needing a long cook.

Cut side down: Grill for 3–5 minutes, checking for dark lines and softened flesh. Lift the peaches gently once they release from the grate rather than forcing them.

Add the burrata at the end

Creamy centre: Put the burrata on the warm peaches just before serving and open it gently so the centre spills across the fruit. The contrast between warm peaches and cool cheese is part of the appeal.

Fresh finish: Add the arugula, herbs and toasted nuts at assembly so the leaves stay fresh and the nuts retain their crunch.

Serve it as a starter or side

For a starter: Serve the peaches and burrata while warm, with bread to catch the creamy centre and glaze. Keep extra balsamic reduction at the table for anyone who wants a stronger tang.

For a side: Pair the dish with grilled vegetables or a simple savoury main. Its sweetness and richness work well alongside crisp, peppery greens.

Recipe notes & tips

• Pat the cut peach surfaces dry if they are very juicy, so they make better contact with the grill.
• Oil the peach halves lightly rather than pouring oil directly onto the BBQ grate.
• Turn the peaches only when they have developed clear grill marks and release easily.
• Reduce the balsamic glaze in a small, heavy-based pan for easier monitoring.
• Toast the nuts before assembling so their flavour and crunch stand out.
• Add the arugula and herbs at the last moment to keep them fresh.

Variations

• Try nectarines: Grill them in the same way if you have firm nectarines instead of peaches.
• Swap the herbs: Use basil for a sweet, aromatic note or mint for a fresher finish.
• Change the nuts: Choose toasted pistachios or pine nuts to suit the flavours you prefer.
• Add chilli: Scatter a small pinch of chilli flakes over the finished dish for gentle heat.
• Use a griddle pan: Cook the peaches cut-side down in a hot ridged pan if you are not using a BBQ.

Common mistakes to avoid

• Using overripe peaches: They can break apart on the grate; choose ripe fruit that still feels firm.
• Over-reducing the vinegar: The glaze can become too thick or bitter; remove it when it is syrupy and about half its starting volume.
• Grilling on a cool BBQ: The peaches may soften without getting char marks; preheat to 200–230°C first.
• Forcing the peaches off the grate: This can tear the cut surfaces; give them more time until they release easily.
• Assembling too early: The leaves can wilt and the nuts can lose their crunch; add them just before serving.

How to store

Store leftover peaches, burrata and greens separately in covered containers in the fridge and use within 1–2 days. Keep the balsamic glaze covered in the fridge; gently warm it or let it come to room temperature if it thickens. Reheat the peaches briefly on a BBQ or in a pan, then add the burrata and fresh toppings after reheating.

Frequently asked questions