Ingredients
- 6 yellow peaches, cut in half, stones removed
- Thinly sliced orange peel of 1 orange
- 6 sprigs thyme
- 2 tbsp honey
- 1⁄3 cup (80ml) extra virgin olive oil
- 1⁄4 cup (60ml) fresh orange juice
- 1 tsp honey
- Salt and fine white pepper
- 3 burrata (100g each)
- 3 cups watercress leaves, rinsed
- 1 fennel bulb, thinly sliced
- 1⁄2 pomegranate, seeded
Serves: 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Method
- Set the steam oven to steam function on 73°C.
- Place peaches, orange peel, thyme and honey in a large vacuum-seal bag. Place in the vacuum drawer and vacuum on level 3 to extract all the air from the bag.
- Place in the oven and sous vide for 20 minutes. Cut bag and drain juices (you can keep these juices for drizzling over ice cream); pat peaches gently with paper towel to remove excess moisture.
- Heat a chargrill plate or frying pan on high heat; cook peaches for 1-2 minutes or until charred.
- Mix oil, orange juice, honey, salt and pepper to taste in a small jug.
- To serve, place burrata and peaches onto a large serving platter; place watercress and fennel in a bowl and gently toss with orange dressing; place onto platter and garnish with pomegranate seeds.
Recipe notes
- Orange juice dressing can be made several hours ahead.
- Nectarines and pears can be substituted for the peaches.
- Rocket can be substituted for the watercress.
