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Pan-Seared Peaches with Burrata, Pistachios & Honey, Easy Restaurant-Style Burrata Appetizer with Caramelized Peaches

Pan-Seared Peaches with Burrata, Pistachios & Honey Easy Restaurant-Style Burrata Appetizer with Caramelized Peaches

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2
Course: Appetizer, Snack
Cuisine: european, Italian
Ingredients Method Notes

Ingredients
  

  • 1 large burrata ball or 2 small burrata balls
  • 2 –3 peaches ripe but still firm
  • 1 tbsp unsalted butter
  • 1 tsp olive oil
  • 1 –2 tbsp honey
  • 2 –3 tbsp salted pistachios roughly chopped
  • Small pinch of salt
  • Fresh cracked black pepper optional
  • Fresh basil or mint optional
  • Balsamic glaze optional

Method
 

  1. Heat a skillet over medium heat. A cast iron skillet works especially well for getting beautiful golden edges.
  2. Add the butter and olive oil. The olive oil helps keep the butter from burning too quickly.
  3. Once the butter melts and begins to lightly bubble, place the peaches in a single layer.
  4. Do not overcrowd the pan.
  5. Cook for about 2–3 minutes without moving them. Let the peaches sit so they can develop caramelized golden edges.
  6. Carefully flip the peaches and cook another 1–2 minutes on the other side.
  7. Place the burrata onto a serving plate.
  8. You can leave it whole or gently tear it open so the creamy center slightly spills out.
  9. Arrange the warm peaches around the burrata.
  10. Sprinkle generously with chopped salted pistachios.
  11. Drizzle honey over the entire dish.
  12. Finish with:
  13. A tiny pinch of flaky salt
  14. Fresh cracked black pepper
  15. Basil or mint leaves
  16. Optional balsamic glaze

Notes

Common Mistakes When Cooking Peaches

1. Heat Too High

High heat burns the outside before the peaches soften inside. Medium heat works best.

2. Wet Peaches

Moisture causes steaming instead of caramelization.

3. Overripe Peaches

Very soft peaches will turn mushy when flipped.

4. Moving the Peaches Too Soon

Leave them untouched during the first few minutes so they can form golden edges.

5. Too Much Honey in the Pan

Honey burns fast and can taste bitter. Most of the honey should be added after plating.

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