Grilling fruit really helps to bring out its natural sugars, said David Carter. Here, peaches are paired with a rich stracciatella to produce a bright dish for a late-summer barbecue.
Ingredients
- 1 peach
- 1 tbsp olive oil, plus extra to finish
- ½ tbsp runny honey
- 1 sprig marjoram, or thyme
- sea salt
- 100g stracciatella or burrata
To serve (optional)
- ¼ red chilli, frozen solid, then shaved
- lime zest, to finish
Method
- Stone the peach, then cut it into eight even wedges. Put the fruit in a bowl with the oil, honey, marjoram and a pinch of sea salt, and leave to macerate for an hour – once seasoned, the peach wedges will release their juices, and you’ll use those for the dressing later.
- Lift the peach wedges out of the bowl and barbecue over roasting hot coals for three to four minutes on each side, just until they take on some colour, then return them to the bowl and toss gently in the liquor.
- Plate the peaches, tear the cheese over the top of the fruit, then drizzle with good olive oil and sea salt. Pour over the liquor from the bowl, top with the shaved frozen chilli and/or a pinch of lime zest, if using, then serve.
David Carter is the chef/owner of Smokestak, which will celebrate its 10th birthday with a one-off summer street food party on Saturday 19 August. Tickets are available from smokestak.co.uk.
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