Let me inspire you! BY ANDREA CORREALE Chances are you still have some basil on hand after last month’s tip on partying with pesto, but, as we wind down the summer, it’s time to turn to decadence. There’s nothing as juicy or as joyous as fresh peaches this time of year, the kind you can smell from six feet away. I love to sink my teeth into a fresh peach while the juice is running down my face. Even though this is my favorite, there are so many other great ways to eat a peach. How about going out on a limb and roasting this all American favorite. Here’s a rustic and savory take on a peach crumble that couldn’t be easier, and it goes far beyond dessert. Serve as an appetizer or even a small plate, and wow your guests with a delicious mix that makes the most of the of your in-fridge supplies. ANDREA CORREALE, ENTERTAINING EXPERT, FOUNDER & CEO OF ELEGANT AFFAIRS
is a celebrity caterer and the national, entertaining expert for Lenox China and OK TV. Andrea has been featured online, in multiple magazines and on television networks such as Oprah.com, People magazine, Women’s Day magazine, Martha Stewart Living magazine, WCBS, FOX 5, Bravo, VH1 and Lifetime. L’Oréal Paris, Academy calls her their lifestyle expert with a series of entertaining videos used to inspire women nationwide. ElegantAffairsCaterers.com
Roasted Peaches INGREDIENTS: 4 ripe peaches, cut in half, pits out 1 burrata cheese 1 cup aged balsamic vinegar 1 tbsp agave syrup 12 clean basil leaves 3 tbs melted butter Sea salt and ground black pepper to taste 10 slices prosciutto (optional) INSTRUCTIONS In a small saucepan over a medium-high heat, bring the vinegar to a simmer for a few minutes. When it begins to thicken, add the agave salt and pepper. Once the mixture thickens remove from heat and set aside. Preheat grill to medium heat. Baste peaches with melted butter and place them face down on the grill. Cook for 1-2 minutes on each side until the peaches have grill marks on top and are slightly golden in color. Remove from grill and place the peaches on a serving platter. Drizzle or baste with vinegar syrup. Top with a basil, burrata or your cheese of choice. You maybe also top with prosciutto.
