Going peach picking means getting to try out every possible peach recipe to use up the fruits of your labor (ha. ha ha!). This one was high on my list anyway after I spotted it in the August issue of Bon Appétit magazine, so after bringing home a huge box of peaches from the PA orchard we visited this weekend, I had to try out this dish right away! I used a perfectly red tomato from my parents’ neighbor’s garden, and it was excellent. If you can’t find fresh tarragon, you can use basil here, but I think the tarragon adds so much to the recipe that I would really recommend using it if you can.
In addition to peaches, we picked apples. It seems early for apple picking, but there are many varieties that are already ripe, and we picked Ginger Gold, Gala, Blondee, and Zestar, plus the few remaining Honeycrisps that hadn’t been picked by the early-bird customers. (Side note: many apple varieties are developed at the University of Minnesota. Hey thanks! And who knew?) I made my grandma’s apple cake recipe with some of the tart Zestars and brought it to a house concert on Sunday—yum, we ate all of it! It’s supposed to be in the 90’s again this week, so any further baking is on hold until further notice.
In other kitchen news, my mom and I made a bunch of fermented krauts and pickles this weekend. In two weeks, we’ll have turmeric-ginger kraut, spiced red cabbage-beet kraut, and cucumber pickles with fennel, caraway, and chile. One of these days I’ll share some of the recipes on the blog. I’ll also keep you posted about any new and exciting apple and peach recipes I find or invent. Hope you enjoy this one as much as I did!
Peaches & Tomatoes with Burrata & Hot Sauce
serves 2–3. adapted from Bon Appétit
- 1 Tbsp mild hot sauce, like Crystal or Frank’s
- 1 Tbsp extra virgin olive oil
- 1 tsp rice vinegar
- 1 tsp honey
- 1 large ripe peach, sliced into wedges
- 1 ripe tomato, sliced into wedges
- 4 oz. burrata, torn into large pieces
- fresh tarragon leaves
- flaky sea salt
- In a large bowl, combine hot sauce, olive oil, rice vinegar, and honey, and a pinch of sea salt. Add the peaches and tomatoes, stirring to coat with the dressing, and allow to marinate for 5 minutes.
- Transfer to a platter, pouring remaining dressing over the tomatoes and peaches. Top with burrata and tarragon leaves, sprinkle with sea salt.