Pan-Seared Peaches with Goat Cheese, Pancetta and Balsamic

Pan-Seared Peaches with Goat Cheese, Pancetta and Balsamic

Okay, so Summer got the best of me, and dare I say I got a little lazy. Hence, the lack of blogging. But now that my daughter is back in school, I'm glad to get back to a routine. I mean, how much more putzing around can I possibly do?

But I'm holding on to summer as long as possible, even though the supermarkets are already putting out pumpkins and mums. Argh! I refuse to even look at them! I know, I know, "winter is coming", but I don't wanna hear it! I love this article by Gracy Olmstead about seasons and how to embrace each of them.

Sadly, when Summer goes, so does my favorite fruit - peaches! I can't get enough of them. Is it maybe because we are being deprived of them 9 months out of the year? I say, no fair!

So, go out and get yourself a couple more peaches while they're still good. And then try this delicious and super easy peach recipe of mine, perfect for those chillier nights out on the patio. It makes for a great appetizer or salad and goes so well with a nice glass of wine. Enjoy, and good to be back!


Pan-Seared Peaches with Goat Cheese, Pancetta and Balsamic

Ingredients :

1/4 cup balsamic vinegar

1 large peach, pitted and cut in 1-inch wedges

2 tablespoons of olive oil, and some more for extra drizzling at the end

quarter cup pancetta, diced very small

2tablespoons chopped basil

2 small goat cheese medaillons, like from trader joe's

salt and pepper to taste

 

Make it :

In a small sauce pan, bring the balsamic vinegar to a simmer over medium heat. Stir and reduce the heat to low and simmer until the vinegar has thickened and is reduced by half, about 8-10 minutes. Set aside to cool.

In the meantime heat a non-stick pan over medium-low heat. Drizzle with some olive oil. Pan-sear the peach wedges for about 4 minutes per side, or until golden-brown. Season with salt and pepper. Set aside and let cool.

Heat a small non-stick pan over medium heat and add pancetta. Cook until crispy (that's how I like it).

Once cooled, divide the peach wedges on 2 small plates and drizzle with the balsamic reduction. Add the pancetta bits. Place the goat cheese medaillons on top and add the chopped basil. Voila!