Jon Adrian photo

This recipe from the Okanagan Eats cookbook highlights the valley’s famous peaches. True, they are long gone by fall, but while waiting for next summer’s bounty, you could replace them with early autumn pears or use preserved peaches and skip the grilling step. Reprinted by permission of Figure 1 Publishing.

Serves 4

Suggested wine pairing:
2024 Plume Pinot Gris

Ingredients

Hazelnut crumb

1 cup brioche crumbs, toasted

¼ cup toasted hazelnuts, crushed

2 tsp olive oil

Salt

Vinaigrette

1 large shallot, peeled and cut into quarters

3 Tbsp apple cider vinegar

2 Tbsp lemon juice

1 tsp Dijon mustard

¼ cup packed fresh mint leaves

¼ cup packed fresh basil leaves

¼ cup olive oil

Salt and black pepper to taste

Peaches

4 ripe peaches, halved and pitted

Olive oil, for cooking

8 thin slices dry-cured ham, such as schinkenspeck or prosciutto

2 balls burrata cheese (about 4 oz each)

3 radishes, very thinly sliced

Arugula leaves

Basil leaves

Mint leaves

Method

Make the hazelnut crumb: In a bowl, combine all ingredients and mix well. Set aside.

Make the vinaigrette: In a blender, combine shallots, vinegar, lemon juice and mustard and pulse until combined. Add mint, basil, olive oil, salt and pepper and blend until smooth and bright green. Refrigerate until needed.

Prepare the peaches: Preheat a grill to medium. Lightly coat peaches with oil in a small bowl. Add to the grill, cut side down, and grill for 2 to 3 minutes, until slightly charred and caramelized. Remove from heat, quarter and set aside

On 4 plates, evenly distribute pieces of grilled peach and 2 slices of ham. Divide the balls of burrata in half and, using a spoon, scoop the creamy contents onto each plate alongside the peaches and ham.

Sprinkle hazelnut crumb gently over the peaches. Arrange radishes, arugula, basil and mint around the salad. Drizzle vinaigrette over top.

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