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.

You can also watch me make this on my YouTube channel, Tashcakes:

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.