Ingredients
- •8 ripe apricots, halved and pitted
- •3 tbsp wildflower honey
- •4 sprigs fresh thyme, plus more for garnish
- •2 tbsp dry white wine (or water)
- •1 strip lemon peel
- •1 tbsp unsalted butter
- •Pinch of kosher salt
- •For serving:
- •2 balls fresh burrata cheese (about 8 oz total)
- •4 oz thinly sliced prosciutto
- •⅓ cup toasted hazelnuts, roughly chopped
- •2 tbsp aged balsamic vinegar
- •Extra virgin olive oil
- •Cracked black pepper
- •Flaky sea salt
- •Crusty grilled bread for serving
Instructions
Place apricot halves cut-side up in a vacuum-seal bag in a single layer.
Drizzle with honey and white wine, then tuck thyme sprigs and lemon peel between the fruit.
Add butter pieces and a small pinch of salt.
Vacuum seal on the gentle setting, or use water displacement.
Preheat sous vide bath to 142°F (61°C).
Submerge bag and cook for 45 min.
When the cook is done, remove the bag and carefully pour into a strainer over a small bowl.
Reserve the apricots and the syrup separately.
Tear burrata into rough pieces and arrange on a serving platter.
Drape prosciutto slices around and over the burrata.
Nestle warm apricot halves throughout the platter, cut-side up.
Drizzle the reserved warm honey-thyme syrup over everything.
Add a few drops of aged balsamic vinegar and a generous pour of olive oil.
Scatter toasted hazelnuts across the platter.
Finish with cracked black pepper, flaky sea salt, and fresh thyme leaves.
Serve immediately with grilled bread for tearing and scooping.
Notes
- •Use the ripest apricots you can find—they're the star
- •Burrata should be at room temperature for the best creamy texture
- •The contrast of warm fruit and cold cheese is the whole point—don't let either drift
- •Substitute peaches or nectarines when apricots are out of season