Seared white peaches and figs with white balsamic glaze, crème fraîche, toasted black peppercorns, fresh basil, and pistachios — this summery dish is so luxurious and well-balanced. Think sweet, savory, crunchy, creamy, tangy, and juicy! We especially love making it with Family Tree Farms white peaches. They’re delicate, low on acid, and high on sugar, so they caramelize beautifully in the hot pan and bring the perfect amount of sweetness to the plate. Our tip: Leftover seared white peaches and figs taste incredible on a bowl of ice cream. (Specifically, salted caramel ice cream.)

Here’s the recipe:

1. In a medium nonstick skillet, heat 1 tsp black peppercorns over low heat until fragrant and toasted, about 6 minutes. Let cool slightly, transfer to a mortar and pestle, and grind until coarsely crushed. Set aside. Quarter and pit 4 ripe white peaches. Remove the stems of 8 ripe Black Mission figs and halve them lengthwise.

2. In the same skillet, melt 1 Tbsp unsalted butter over medium-high heat. Stir in 1 tsp chopped fresh thyme. Add the peaches, cut sides down, and cook for 2 minutes or until browned. Transfer the peaches to a serving platter.

3. Melt another 1 Tbsp butter in the skillet and stir in 1 tsp chopped fresh thyme. Add the figs, cut sides down, and cook for 2 minutes or until browned. Place the figs on the serving platter between the peaches.

4. Add ⅓ cup white balsamic vinegar to the skillet and cook over medium-low heat until reduced to a semi-thick glaze that lightly coats the back of a spoon, about 3 minutes.

5. Drizzle the glaze and ⅓ cup crème fraîche over the fruit. Garnish with the crushed peppercorns, flaky sea salt, crushed pistachios, and torn fresh basil. Enjoy!

Recipe adapted from: My Recipes