Summer Stone Fruit Burrata Recipe - Sunset Magazine
At the Surfrider, Wetherington uses wild bush fennel, for which we’ve substituted farmed fennel.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mortar and pestle
- Measuring spoon
- Measuring cup
- Serving platter
- Plate
- Mixing bowl
- Spoon
- Peeler
Ingredients
- 2 lemons
- ¼ lb whole green almonds
- crunchy sea salt
- 1 fennel stalk, sliced thinly, fronds removed and reserved
- ¼ cup local honey
- ½ tsp crushed pink peppercorns
- ¼ tsp crushed native mountain pepper (or Sichuan peppercorns)
- 2 tsp freshly squeezed lemon juice
- 6 peaches and/or nectarines
- 2 (4-oz) pieces of burrata
- ¼ cup olive oil
- fennel pollen
- edible flowers
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