Roasted Peaches With City Ham Wild Arugula Burrata And Sorghum Vinaigrette Recipes

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ROASTED PEACHES WITH CITY HAM, WILD ARUGULA, BURRATA AND SORGHUM VINAIGRETTE

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette image

Steps:

  • Whisk together the balsamic vinegar, sorghum syrup, apple cider vinegar, smoked paprika and some salt and pepper in a medium bowl until smooth. Slowly whisk in the oil until emulsified. Set aside.
  • Heat a medium nonstick skillet over medium heat. Brush some of the sorghum vinaigrette on the cut sides of the peaches and put them, cut-side down, in the hot skillet. Cook just until the vinaigrette caramelizes, about 2 minutes.
  • Transfer the peaches, cut-side up, to a serving platter and arrange slices of burrata around them. Scatter the ham over and around the peaches and burrata, then scatter the arugula on top. Drizzle with a bit more sorghum vinaigrette and grind some black pepper over the top. Serve immediately.

3 tablespoons balsamic vinegar
1 tablespoon sorghum syrup
1 tablespoon apple cider vinegar
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup olive oil
4 ripe peaches, halved, pits removed
1 pound burrata, thickly sliced
12 ounces thinly-sliced city ham
3 ounces baby arugula

ROASTED PEACHES

A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 5



Roasted Peaches image

Steps:

  • Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
  • Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.

6 ripe but firm peaches (about 2 1/4 pounds), halved, pitted, and cut into 1-inch wedges (about 6 cups)
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons confectioners' sugar

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