Servings: 4 – 6, as sides
Prep Time: 40 minutes
Cook Time: 24 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients:

• 2 pounds fresh peaches, halved and pitted
• 1 tablespoon olive oil or avocado oil
• kosher salt, to taste
• freshly ground black pepper, to taste

For the gazpacho

• 1 pound grilled peaches
• 1 pound vine-ripened tomatoes, quartered
• 1/2 medium English cucumber
• 1 small red bell pepper
• 1 small jalapeno, diced (de-seeded if you don’t like spice)
• 2 garlic cloves, peeled and roughly chopped
• 1/2 teaspoon smoked paprika
• 3 tablespoons fresh cilantro leaves
• 2 tablespoons fresh mint leaves
• 2 tablespoons sherry or red wine vinegar
• 2 tablespoons extra virgin olive oil
• kosher salt, to taste

For the salad

• 1/2 small shallot, minced
• 1/2 teaspoon honey
• 1/4 teaspoon crushed red pepper flakes (optional)
• 4 – 5 fresh basil leaves, thinly sliced (chiffonade)
• 3 – 4 fresh mint leaves, thinly sliced (chiffonade)
• 2 tablespoons sherry or red wine vinegar
• 3 tablespoons olive oil
• 3 cups baby arugula
• 1/2 small red onion, thinly sliced
• 1 pound grilled peaches, cut into wedges
• 3 tablespoons pistachios, lightly toasted
• 4 ounces burrata cheese, torn
• kosher salt, to taste
• freshly ground black pepper, to taste

For the peach flambé

• 1 tablespoon unsalted butter
• 2 tablespoons light or dark brown sugar
• 2 peaches, pitted and quartered
• 3 tablespoons bourbon or rum
• 1/2 medium lemon, zest and juice
• 1/4 teaspoon ground cardamom
• pinch kosher salt
• yogurt or ice cream, for serving

Procedure:

1. To grill the peaches, heat a grill pan over high heat. Place the peach halves on a tray or in a bowl and toss with the oil and a pinch of salt and black pepper. Make sure the peaches are evenly coated in the oil. When the grill pan is hot put the peaches cut side down and grill for 5 to 7 minutes or until there are solid grill marks. Flip and cook for a further 4 to 5 minutes, until the other side has grill marks and the peaches are just beginning to soften.
2. To make the gazpacho: Finely dice enough peaches, cucumber and red bell pepper to garnish the soup and mix together in a small bowl- approximately 2 tablespoons of each. Cover and transfer to the refrigerator. Cut the remaining peaches, cucumber and bell pepper into pieces.
3. Place all of the ingredients (minus the garnish) in the carafe of a blender. Blend on medium speed until the tomatoes and peaches begin to break down and release their liquid then turn the speed up to high. Blend until smooth. Taste and season with salt, along with more vinegar if your peaches and tomatoes are on the sweeter side.
4. Transfer to the refrigerator to chill for at least 3 hours. To serve, ladle the gazpacho into bowls and top with the finely diced peach, cucumber and bell pepper mix. Drizzle a little bit of oil on the top, if desired.
5. To make the salad: Make the dressing by whisking the shallot, honey, red pepper flakes, basil, mint, sherry vinegar and olive oil until it’s emulsified. Taste and season with salt and pepper as needed. Alternatively, you can combine all of the above ingredients in a jar with a lid and shake until mixed.
6. Place the arugula and red onion in a bowl and toss with 1 tablespoon of the dressing. Arrange on a platter, followed by the grilled peaches, pistachios and burrata cheese. Serve immediately.
7. To make the flambé: place a large sauté pan over medium-high heat. Melt the butter before stirring in the brown sugar. Cook, stirring frequently until the sugar has broken down and the color darkens- about 4 minutes. Place the peaches in the pan and carefully stir to coat in the sugar. Cook for 2 to 3 minutes, until the peaches begin to release their juices.
8. Remove the pan from the flame before pouring in the bourbon then carefully flambé. Cook until the flame burns out before stirring in the lemon zest, lemon juice, cardamom and salt.
9. Serve over yogurt, ice cream or your chosen base.