Best 4 Bourbon Soaked Grilled Peaches With Burrata And Prosciutto Recipes

**Indulge in a Culinary Symphony: Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto**

Welcome to a delightful culinary journey where sweet and savory flavors harmonize in perfect balance. Our star dish, Bourbon-Soaked Grilled Peaches, tantalizes the senses with its smoky, juicy, and boozy notes, complemented by creamy burrata, salty prosciutto, and a drizzle of sweet honey. This enticing appetizer or light summer meal is guaranteed to impress your taste buds.

Alongside this star dish, you'll find a collection of equally delectable recipes that explore the versatility of grilled peaches. From a refreshing Grilled Peach Salad with Arugula and Goat Cheese to a savory Grilled Peach and Halloumi Skewers with Mint Yogurt Sauce, each recipe showcases the unique flavors of grilled peaches in innovative and mouthwatering ways.

Whether you're seeking a sweet treat or a savory delight, this article has something for every palate. So, gather your ingredients, fire up the grill, and embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PEACHES WITH BURRATA AND PROSCIUTTO

Peaches with Burrata and Prosciutto image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 2 peaches (cut into wedges) with 2 teaspoons white balsamic vinegar and a pinch each of sugar, salt and pepper. Let stand 10 minutes. Spread 1 1/2 cups baby arugula on a platter and top with the peaches. Top with a 4-ounce ball torn burrata and 2 ounces torn prosciutto. Drizzle with olive oil; sprinkle with flaky salt, pepper, torn mint and chopped chives.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil image

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.

Provided by Chef John

Categories Appetizers and Snacks Antipasto Recipes

Time 22m

Yield 4

Number Of Ingredients 8

Ingredients

2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cut peaches in half and remove peach stones. Cut each half in half again.
Wrap prosciutto around each peach section; secure with small bamboo skewers.
Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g

PEACH-AND-BOURBON BARBECUE SAUCE

Peach-and-Bourbon Barbecue Sauce image

This Southern-style sauce has a sunny sweetness -- and a bit of a bite.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 5 cups

Number Of Ingredients 4

Ingredients

1 pound peaches, pitted and diced
1 cup water, plus more if needed
2/3 cup bourbon
3 cups Five-Ingredient Barbecue Sauce

Steps:

Bring peaches and 1/2 cup water to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low, and cook until peaches are breaking down, 15 to 20 minutes. (If peaches get too dry, add more water, 2 tablespoons at a time, to prevent peaches from sticking and burning.)
Remove from heat, and add bourbon. Return to medium heat, and simmer for 5 minutes. Add barbecue sauce, and simmer for 5 more minutes.
Puree mixture in a blender. With blender running, slowly add remaining 1/2 cup water. Blend until mixture is smooth. Let cool, and refrigerate.

BOURBON-SOAKED GRILLED PEACHES WITH BURRATA AND PROSCIUTTO

Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto image

I hope I had you at bourbon-soaked peaches. Sometimes ingredients come together so perfectly all you need to do is assemble and enjoy. These juicy, ripe peaches soaked in bourbon, combined with rich, salty prosciutto, creamy Burrata, and peppery arugula hit all the right flavor notes making this the most amazing harmonious dish I've had in a long time. Plus grilling fruit deepens its flavor which enhances everything. I'm not kidding about this one. Time to hit the patio and put this dish on heavy summer rotation.

Provided by Tonja Engen

Categories Fruit Appetizers

Time 56m

Yield 4

Number Of Ingredients 9

Ingredients

3 fresh peaches, sliced
¼ cup bourbon
1 (1 pound) loaf crusty bread, sliced
8 ounces Burrata cheese
3 cups arugula
2 tablespoons olive oil, or to taste
salt and ground black pepper to taste
2 tablespoons balsamic vinegar glaze (such as Trader Joe's®)
8 slices prosciutto, chopped

Steps:

Combine peaches and bourbon in a bowl. Let soak for 30 minutes.
Preheat grill for medium heat and lightly oil the grate. Grill bread slices until grill marks appear, about 2 minutes per side. Transfer to a plate.
Grill peaches until dark grill marks form, 2 to 3 minutes. Transfer to a bowl.
Place Burrata cheese and arugula on a platter. Drizzle olive on top; season with salt and pepper. Add grilled peaches to the platter. Drizzle balsamic glaze over Burrata cheese, arugula, and peaches. Scatter prosciutto on top. Serve with grilled bread.

Nutrition Facts : Calories 718.7 calories, Carbohydrate 70.3 g, Cholesterol 65.3 mg, Fat 30 g, Fiber 2.9 g, Protein 27.1 g, SaturatedFat 13 g, Sodium 1470.6 mg, Sugar 7.6 g

Tips:

Choosing the right peaches is crucial for this recipe. Look for ripe, firm peaches with a sweet aroma. Avoid peaches that are too soft or have bruises.
Soaking the peaches in bourbon not only adds flavor but also helps to tenderize them. Make sure to use a good quality bourbon that you enjoy the taste of.
Grilling the peaches gives them a slightly smoky flavor and caramelizes the sugars in the fruit. Be careful not to overcook the peaches, as they should still have a slight bite to them.
Burrata is a soft, creamy cheese that pairs perfectly with the sweet peaches and salty prosciutto. If you can't find burrata, you can substitute fresh mozzarella cheese.
Prosciutto adds a salty, savory flavor to the dish. You can use thinly sliced prosciutto or pancetta.
To make the balsamic glaze, simply simmer balsamic vinegar in a saucepan until it reduces and thickens. This will take about 10 minutes.
Serve the grilled peaches with burrata, prosciutto, and balsamic glaze immediately. This dish is best enjoyed warm.

Conclusion:

Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto is a delicious and easy-to-make summer dish. The combination of sweet peaches, creamy burrata, salty prosciutto, and tangy balsamic glaze is simply irresistible. This dish is perfect for a light lunch or dinner, or as an appetizer at your next party. Give it a try and enjoy the flavors of summer!