Seared Figs and White Peaches with Balsamic Reduction

In the next couple of days, I'll be posting about my recent seven course wine dinner. It happens once a year when my family can gather themselves here in the same city. Lots of fun. Since it was already pushing 100 degrees in Dallas when we did it, there are some nice summery light dishes on there.

In that vein, this dish just screams summer. I'll go ahead and post it now so you can dash out and get those luscious peaches now showing up at produce stands and farmers markets.

Seared Figs and White Peaches with Balsamic Reduction
From Cooking Light magazine.
Makes 8 servings.

1 teaspoon black peppercorns
2 teaspoons butter, divided
2 teaspoons chopped fresh thyme, divided
4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)
1/3 cup balsamic vinegar
1/3 cup crème fraîche
1/8 teaspoon salt

Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.

Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan.

Place 1 peach half, cut sides up, on each of 8 plates.

Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.

Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly.

Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.