Seared figs and peaches with balsamic reduction
Ingredients 1 teaspoon black peppercorns 2 teaspoons butter (divided) 2 teaspoons fresh thyme (chopped and divided in half) 4 ripe white peaches or about 1 3/4
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kingsoliveoil.com.
Cooking tools:
- Meat tenderizer
- Rolling pin
- Skillet
- Zip-top bag
- Stove
- Paring knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 1 teaspoon black peppercorns
- 2 teaspoons butter (divided)
- 2 teaspoons fresh thyme (chopped and divided in half)
- 4 ripe white peaches or about 1 3/4 lbs., halved and pitted
- 8 or about 1 pound ripe figs (halved lengthwise)
- 1/3 cup Traditional Balsamic Vinegar or Fig
- 1/3 cup creme fraiche
- 1/8 teaspoon salt
- Sprigs of mint (optional)
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