Burrata With Fennel Jam & Peach
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4
Fennel Jam
-
2 teaspoons fennel seeds
-
1/4 cup oil
- 1 small bulb fennel (around 200g/7ozs), trimmed of the stalks, core removed and thinly sliced (reserve fronds)
- 1 small onion (around 100g/3.5ozs), peeled and thinly sliced
- 1/2 cup/110g/3.9ozs brown sugar
- 3/4 cup/180ml/6flozs. apple cider vinegar
- 2 tablespoons brandy
For salad
- 150g/5oz burrata (taken out of the fridge an hour beforehand)
- 1/2 a yellow peach, sliced
- Extra virgin olive oil to serve
Tip: make double of this fennel jam. It's wonderful with cheese and on sandwiches!
Step 1 - In a frying pan, dry fry the fennel seeds for a minute or two until fragrant. Add half of the oil and the fennel and onion and sauté on medium heat adding more of the oil when needed. Sauté for about 10 minutes. Then add the brown sugar and apple cider vinegar and keep cooking until very soft and caramelised and letting the liquid absorb and become a glaze. Lastly add the brandy in and cook for 5 minutes until the brandy is absorbed into the fennel mixture with a bit of glaze left. Place in a jar until needed. This jam can be canned if you use proper canning procedures. Otherwise it can last for 7 days in the fridge.
Step 2 - Spread the jam on the base of a serving plate and place the burrata in the centre. Fan the peach slices around the burrata and drizzle with olive oil. Decorate with fennel fronds and serve with grilled bread.