September and October, my two favourite months. The months of in-between. Warm, yet on the edge of being chilly. Sunny, yet with sprinkles of rain. Light, yet dark. Hopeful, yet melancholic. A new start, yet coming to an end. So we fill it with rich stews and grilled peaches; red wine and light beers; walks in the sun and books in front of the fire; thick sweaters and bare-legged – all the in-betweens.
The other day, when both Patrick and I had a free Saturday off, we headed to the market, discovering nature’s seasonal offerings, tasting honey and dried sausages, buying peaches and burrata. Colours, smells, music, atmosphere – it’s the best way to buy food. I got some amazing peaches that I wanted to try some recipes that I’ve been thinking about for some time: peach carpaccio and grilled peaches with burrata, and I thought I’d share the recipe.
Grilles peaches, buratta, thai basil & nut crumb
Ingredients
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- A handful of pistachios & hazelnuts
- Homemade croutons – one day old bread
- 1 piece of garlic (crushed with the edge of the knife)
- 25g Thai Basil
- 2 Tbsp Honey
- 6 Peaches
- 1 Burrata
- Salt
- Olive oil (I always use Gridelli)
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Griddle the peach slices until nice marks appear, turn halfway. You can use a heavy pan or baking tray as a weight on top of the peaches to encourage the marks. When all the peach slices are griddled, put to the side on your serving plate.
