Recipe: Seared Figs and Peaches with Balsamic Reduction

From Cooking Light


1 teaspoon black peppercorns 2 teaspoons butter, divided 2 teaspoons chopped fresh thyme, divided 4 firm ripe 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 serv- ing. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.