There is nothing quite like warm, caramelized fruit paired with cool, creamy cheese, and these pan-seared peaches deliver that balance with almost zero effort. Taking under ten minutes of quick skillet work, high-heat searing transforms natural fruit sugars into rich golden depth while keeping the inside crisp, cool, and juicy.
Stack those warm, caramelized peaches alongside torn burrata, ribbons of Prosciutto di Parma, and a light drizzle of Calabrian hot honey for a quick appetizer that nails the balance of sweet, salty, and bright. Searing the fruit in a heavy-bottomed pan gives you a deep golden crust in minutes without turning the peaches to mush. Whether you platter it family-style for a casual patio gathering or plate four neat wedges per person for a sit-down dinner party, it comes together effortlessly every single time.
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Why We Love This Recipe
- Quick, high-heat sear: Keeping the fruit in the skillet for under two minutes creates a rich, caramelized exterior while preserving the structural integrity and natural juices inside the peach.
- Temperature contrast: Serving warm peaches alongside room-temperature burrata brings out the natural richness of the cheese without melting it completely.
- Balanced acidity and kick: The bright white balsamic dressing cuts through the creamy stracciatella, while a precise touch of Calabrian chilli gives gentle heat without overwhelming the delicate fruit.
- Streamlined prep: Everything comes together in under 30 minutes using a single skillet for both the nuts and the peaches.
Ingredients
Peaches
- Peaches
- Extra-virgin olive oil
- Brown sugar
- Kosher salt
Burrata and Prosciutto
- Fresh burrata
- Prosciutto di Parma
- Extra-virgin olive oil
- Black pepper
White Balsamic Vinaigrette
- White balsamic vinegar
- Fresh lemon juice
- Extra-virgin olive oil
- Kosher salt
- Black pepper
Calabrian Hot Honey
- Liquid honey
- Calabrian chilli in oil, well drained
- Lemon juice
For Serving
- Unsalted pistachios
- Fresh basil leaves
- Lemon zest
- Flaky sea salt, if needed
See recipe card below for quantities.
Instructions
Temper the Burrata and Prosciutto
Remove the burrata from the refrigerator 30 minutes before serving, keeping it submerged in its liquid. Remove the prosciutto 15 to 20 minutes before serving. Keep it loosely covered and gently separate the slices before plating.
➡️What is Tempering? Bringing cold dairy and cured meats closer to room temperature before serving releases their full flavour compounds and ensures optimal texture. Cold burrata stays firm and muted in taste, whereas tempered burrata yields a soft, rich center.
Toast the Pistachios
Place the skillet over medium heat. Add the pistachios and toast for 3 to 4 minutes, tossing frequently, until fragrant and lightly browned. Immediately transfer them to a plate. Once cool, coarsely crush them, leaving large pieces. Wipe the skillet clean.
Prepare the Vinaigrette and Hot Honey
Vinaigrette: In a small bowl, whisk together the white balsamic vinegar, 1 teaspoon lemon juice, ⅛ teaspoon kosher salt, and black pepper. Slowly whisk in the 2½ tablespoons olive oil until emulsified. Set aside.
Calabrian Hot Honey: In a separate small bowl, stir together the honey, chopped Calabrian chilli, and ½ teaspoon lemon juice. Let stand for at least 10 minutes.
Prepare and Sear the Peaches
Cut each peach in half through the stem and remove the pit. Cut each half into two wedges to yield 16 quarters total, leaving the skins intact. Gently pat the cut surfaces thoroughly dry with paper towels. Brush the peaches with 2 teaspoons olive oil and sprinkle with the brown sugar.
➡️Why Large Wedges Matter. Substantial peach quarters hold their structure under high heat, allowing the outside to caramelize deeply while keeping the inside firm, cool, and juicy. Thin slices cook through too fast and turn to mush.
Heat the clean skillet over medium heat for 2 minutes, then increase to medium-high. Add 2 teaspoons of olive oil to coat the bottom.
Working in two batches to prevent overcrowding, arrange the peaches on one cut side. Cook undisturbed for 1½ to 2 minutes, until golden with deep amber spots. Turn onto the second cut side and cook for 30 to 60 seconds. Transfer to a plate and repeat with the remaining batch.
While warm, sprinkle the peaches with ¼ teaspoon kosher salt. Let rest for 3 to 5 minutes. The surfaces should be golden and warm, while the centers stay firm and juicy.
Assemble and Serve
Choose between family-style platter presentation or individual plated starters.
Option A: Family-Style Platter
- Cheese Base: Drain the burrata and place it slightly off-center on a shallow platter. Gently pull it open into 3 or 4 connected folds to expose the creamy center. Drizzle with 1 teaspoon olive oil and a pinch of black pepper.
- Peaches & Meat: Arrange about 12 peach quarters around and against the burrata, then stack the remaining quarters on top for height. Fold each prosciutto slice into a loose ribbon and nestle between the peaches and cheese.
- Finishing: Whisk the vinaigrette and spoon about 2 tablespoons over the peaches. Drizzle 2 teaspoons of Calabrian hot honey over selected peaches. Scatter the crushed pistachios, tuck in fresh basil leaves, and finish with grated lemon zest, pepper, and flaky sea salt if desired.
Option B: Individual Plated Servings (Yields 4 Portions)
- Divide Cheese: Tear or divide the 8-ounce burrata ball into 4 equal portions (about 2 ounces each) and place one piece in the center of 4 small appetizer plates or shallow bowls. Gently pull open each piece to reveal the creamy stracciatella center.
- Portion Ingredients: Per plate, arrange 4 warm seared peach quarters fan-style around the burrata and drape 2 folded slices of Prosciutto di Parma alongside.
- Finish & Garnish: Evenly divide the vinaigrette (about 1½ teaspoons per plate) over the peaches. Drizzle a few wedges with Calabrian hot honey. Top each plate with a quarter of the toasted pistachios, fresh basil leaves, lemon zest, black pepper, and a light sprinkle of flaky sea salt.
Serve immediately with extra dressing and hot honey on the side.
Tips, Substitutions & Serving Suggestions
- Selecting the Right Peaches: Use peaches that yield slightly to pressure near the stem but remain firm. Overripe fruit will release too much juice and soften too quickly in the skillet.
- Plating Style Flexibility: While a shared platter works for relaxed gatherings, plating individual portions gives dinner party guests a perfectly balanced serving of 4 peach wedges, 2 ounces of burrata, and 2 ribbons of prosciutto.
- Substitutions: If white balsamic vinegar is unavailable, white wine vinegar with a pinch of sugar works well. Nectarines make an easy direct replacement for peaches without needing to change prep times.
- Preventing Soggy Fruit: Always pat cut fruit dry before searing. Excess surface moisture creates steam in the skillet, preventing proper browning.
- Outdoor Grill Option: Preheat your grill to high (400°F to 450°F / 204°C to 232°C) and oil the grates well. Grill the oiled and sugared peach quarters cut-side down for 1½ to 2 minutes on the first side, flip for 45 to 60 seconds, then remove and season with kosher salt while warm.
- Serving Pairings: Pair this appetizer with grilled sourdough alongside our juicy Grilled Lemon-Oregano Chicken or our flavourful Grilled Chicken Souvlaki with Hummus-Yogurt Dip.
- For a complete outdoor entertaining spread, serve it alongside our Prosciutto di Parma Antipasto Butter Board or pair it with an impressive main like our Cowboy Butter Steak.
Love This Pan-Seared Peach Recipe? Try These Peach Appetizers Next:
- Grilled Peach & Tomato Crostini with Whipped Feta.
- Crispy Potsticker Appetizer with Peaches
- How to Build an Easy Grilled BBQ Charcuterie Board
📖 Recipe
Pan-Seared Peaches with Burrata and Prosciutto
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Peaches
- 4 medium peaches 1¼ to 1½ pounds (570 to 680 g), ripe but firm
- 2 teaspoons extra-virgin olive oil 10 mL, plus 2 teaspoons (10 mL) for the skillet
- 1 teaspoon brown sugar
- ¼ teaspoon Windsor kosher salt
Burrata and Prosciutto
- 8 ounces fresh burrata 225 g
- 8 thin slices Prosciutto di Parma about 2½ ounces (70 g)
- 1 teaspoon high-quality extra-virgin olive oil 5 mL
- Freshly cracked black pepper
White Balsamic Vinaigrette
- 1 tablespoon white balsamic vinegar 15 mL
- 1 teaspoon fresh lemon juice 5 mL
- 2½ tablespoons extra-virgin olive oil 37 mL
- ⅛ teaspoon Windsor kosher salt
- Freshly cracked black pepper
Calabrian Hot Honey
- 1½ tablespoons liquid honey 32 g
- ½ teaspoon finely chopped Calabrian chilli in oil well drained
- ½ teaspoon fresh lemon juice
For Serving
- ¼ cup shelled unsalted pistachios 30 g
- ¼ cup loosely packed small fresh basil leaves
- ½ teaspoon finely grated lemon zest
- Flaky sea salt if needed
Instructions
Temper the Burrata and Prosciutto
- Remove the burrata from the refrigerator 30 minutes before serving, keeping it submerged in its liquid. Remove the prosciutto 15 to 20 minutes before serving. Keep it loosely covered and gently separate the slices before plating.
Toast the Pistachios
- Place the skillet over medium heat. Add the pistachios and toast for 3 to 4 minutes, tossing frequently, until fragrant and lightly browned. Immediately transfer them to a plate. Once cool, coarsely crush them, leaving large pieces. Wipe the skillet clean.
Prepare the Vinaigrette and Hot Honey
- Vinaigrette: In a small bowl, whisk together the white balsamic vinegar, 1 teaspoon lemon juice, ⅛ teaspoon kosher salt, and black pepper. Slowly whisk in the 2½ tablespoons olive oil until emulsified. Set aside.
- Calabrian Hot Honey: In a separate small bowl, stir together the honey, chopped Calabrian chilli, and ½ teaspoon lemon juice. Let stand for at least 10 minutes.
Prepare and Sear the Peaches
- Cut each peach in half through the stem and remove the pit. Cut each half into two wedges to yield 16 quarters total, leaving the skins intact. Gently pat the cut surfaces thoroughly dry with paper towels. Brush the peaches with 2 teaspoons olive oil and sprinkle with the brown sugar.
- Heat the clean skillet over medium heat for 2 minutes, then increase to medium-high. Add 2 teaspoons of olive oil to coat the bottom.
- Working in two batches to prevent overcrowding, arrange the peaches on one cut side. Cook undisturbed for 1½ to 2 minutes, until golden with deep amber spots. Turn onto the second cut side and cook for 30 to 60 seconds. Transfer to a plate and repeat with the remaining batch.
- While warm, sprinkle the peaches with ¼ teaspoon kosher salt. Let rest for 3 to 5 minutes. The surfaces should be golden and warm, while the centers stay firm and juicy.
Assemble and Serve
- Choose between family-style platter presentation or individual plated starters.
Option A: Family-Style Platter
- Cheese Base: Drain the burrata and place it slightly off-center on a shallow platter. Gently pull it open into 3 or 4 connected folds to expose the creamy center. Drizzle with 1 teaspoon olive oil and a pinch of black pepper.Peaches & Meat: Arrange about 12 peach quarters around and against the burrata, then stack the remaining quarters on top for height. Fold each prosciutto slice into a loose ribbon and nestle between the peaches and cheese.Finishing: Whisk the vinaigrette and spoon about 2 tablespoons over the peaches. Drizzle 2 teaspoons of Calabrian hot honey over selected peaches. Scatter the crushed pistachios, tuck in fresh basil leaves, and finish with grated lemon zest, pepper, and flaky sea salt if desired.
Option B: Individual Plated Servings (Yields 4 Portions)
- Divide Cheese: Tear or divide the 8-ounce burrata ball into 4 equal portions (about 2 ounces each) and place one piece in the center of 4 small appetizer plates or shallow bowls. Gently pull open each piece to reveal the creamy stracciatella center.Portion Ingredients: Per plate, arrange 4 warm seared peach quarters fan-style around the burrata and drape 2 folded slices of Prosciutto di Parma alongside.Finish & Garnish: Evenly divide the vinaigrette (about 1½ teaspoons per plate) over the peaches. Drizzle a few wedges with Calabrian hot honey. Top each plate with a quarter of the toasted pistachios, fresh basil leaves, lemon zest, black pepper, and a light sprinkle of flaky sea salt.
- Serve immediately with extra dressing and hot honey on the side.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Notes
Tips, Substitutions & Serving Suggestions
- Selecting the Right Peaches: Use peaches that yield slightly to pressure near the stem but remain firm. Overripe fruit will release too much juice and soften too quickly in the skillet.
- Plating Style Flexibility: While a shared platter works for relaxed gatherings, plating individual portions gives dinner party guests a perfectly balanced serving of 4 peach wedges, 2 ounces of burrata, and 2 ribbons of prosciutto.
- Substitutions: If white balsamic vinegar is unavailable, white wine vinegar with a pinch of sugar works well. Nectarines make an easy direct replacement for peaches without needing to change prep times.
- Preventing Soggy Fruit: Always pat cut fruit dry before searing. Excess surface moisture creates steam in the skillet, preventing proper browning.
- Outdoor Grill Option: Preheat your grill to high (400°F to 450°F / 204°C to 232°C) and oil the grates well. Grill the oiled and sugared peach quarters cut-side down for 1½ to 2 minutes on the first side, flip for 45 to 60 seconds, then remove and season with kosher salt while warm.
- Serving Pairings: Pair this appetizer with grilled sourdough alongside our juicy Grilled Lemon-Oregano Chicken or our flavourful Grilled Chicken Souvlaki with Hummus-Yogurt Dip.
- For a complete outdoor entertaining spread, serve it alongside our Prosciutto di Parma Antipasto Butter Board or pair it with an impressive main like our Cowboy Butter Steak.
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