Burrata and Balsamic Honey Nectarine Recipe

My oven died this week. Which means no bakes for a while – but doesn't mean no more recipes until I have a working oven again. This week's recipe is super simple and only needs a hob and griddle pan, i.e. no oven required.

It's just as well I came up with something simple this week, because I've been studying hard for the HSK 4 Chinese exam and it's been taking a lot of time and energy. If you fancy something, well, fancy, but only have a few minutes, this is a recipe for you.

2025 Update

I made this again during a heat wave, and it's still a fantastic, refreshing recipe that holds up well for summer.

If you're thinking, 'Can I use peaches instead of nectarines?' – yes, you can. I prefer nectarines over peaches because nectarines are more reliably juicy, while whenever I buy a peach, half the time they're cottony, dry and fluffy. It's totally up to you which kind of fruit you use, though.

Ready? Let's go.

Ingredients:

2 tbsp honey
1 tbsp balsamic vinegar
1 ripe nectarine, de-stoned and sliced
1 small burrata (100g), drained
Raspberries (to serve)

Method:

1. Stir the honey and vinegar together in a bowl, and toss the nectarine slices in the mixture.

2. Brush a griddle pan with a little oil and heat on a medium heat. Shake off the excess honey mixture  the nectarine slices and griddle on each side until caramelised.

3. Serve the nectarine slices still warm with the burrata, a few raspberries and an extra drizzle of the balsamic honey mixture.

Enjoy, and have fun.