Sunday evening joe and I found ourselves with an abundance of produce from the garden and after a long day of working around the house we were in the mood for some appetizers! I picked up some peaches from the kalamazoo farmers market on Saturday and I was dying to make this recipe that I found in the most recent issue of Midwest Living.
Over Covid Lockdown I went a little magazine crazy when amazon had them for $5 a subscription and they have been fun to get each month. Midwest Living, Martha Stewart, Real Simple, Country Living and Southern Living are all coming to my house now and on Sundays I have magazine time if I get a chance. The summer recipes in Midwest Living did not disappoint. PS with this link all subscriptions are still just $5!
The farmer at the kalamazoo market said that Michigan stone fruit took a hit this year from frost so it will be a short supply. These peaches were brought in from California. No offense California but typically your peaches don’t hold a candle to ours. However these were fantastic. Full of flavor and juicy. They get pitted and soaked in a boiling sugar water and cardamom bath until ready to be topped with basil and burrata cheese.
If you are on the edge of not knowing if you want to mix your fruit and veggies. Give this a try. When you get a bite of the sweet creamed corn with the zesty peach and milky burrata cheese you will not be able to stop yourself. Sometimes when I eat appetizers I get “robot arm” where I literally cannot stop shoveling dips into my face. That’s a thing right?
For this recipe you are going to need:
1tbsp of butter
1 chopped candy onion (or sweet onion)
1 cup of fresh sweet corn kernels
salt and pepper
2/3 cups of half and half
1/4 tsp of ground cardamom
2 large semi ripe peaches, halved and pitted
good quality olive oil (the kind you save for dipping)
6oz of burrata cheese
fresh basil (we used thai basil)
Toasted bread or large pita crackers
1. Melt the butter over medium heat and cook onion until slightly brown. Add in corn and season with salt and pepper. Stir in half and half and let sit on low heat 3 minutes. Set aside.
2. In a separate saucepan add 2/3 cups of water and 1 cup of sugar. Bring to a boil. Turn down heat to low and add cardamom and halved peaches. Allow to soak in the sugar water until ready to serve.
3. Puree corn mixture in the blender and place in a shallow baking dish. Place Burrata cheese in the middle of the puree. Remove Peaches from the sugar and slice thin. Top with Basil and a drizzle of olive oil.
Serve with toasted bread or pita crackers.
Make sure that you get a bit of each element on your toast. The flavor is absolutely incredible!
Want more farm fresh recipes? Serve with some elderflower cordial lemonade!
original recipe can be found in the July/August 2020 issue of Midwest Living