Seared Peaches with Feta and Mint in a Balsamic Reduction

In the southern states Spring, and Summer for that matter, arrive a lot earlier then in many parts of the civilized world. This fact comes with both the good and the ill. While it may already be in the mid 90s (record highs yesterday, woohoo!) and many of us are sporting premature sunburns, we also have fresh and delicious fruits and vegetables that our Northern neighbors will have to wait until August to enjoy. Among these early fruits are luscious and juicy Peaches.

While I recently regaled you with the trials and tribulations of a Free Form Peach Tart, I thought we’d branch out a bit this time. During my last trip to Memphis, at roughly this time last year, I enjoyed a tasty meal at The Beauty Shop, a quirky local favorite housed in, yes, a converted beauty shop. While the remainder of the meal is lost to history, I do distinctly recall enjoying an appetizer of Grilled Peaches. For the life of me I couldn’t tell you how they were prepared other then to say that they were served with something a little sweet, a little savory, and a little tart.

Here is my attempt to recreate The Beauty Shop’s dish with some local farmers market peaches. The dish makes a great appetizer or accompaniment to a tomato salad and seared fish, which is exactly how we enjoyed it.

Seared Peaches with Feta and Mint in a Balsamic Reduction (serves 2)

2 peaches, halved
1/4 cub feta, roughly chopped
8 mint leaves, julienned
1/2 lemon
olive oil
sea salt and pepper
1/4 cup balsamic vinegar
1/4 cup chicken stock
1 tbsp sugar
arugula

In a small sauce pan bring the vinegar, chicken stock and sugar to a boil. Cook down until thickened and reduced by about 3/4. Turn heat down to low and keep reduction warm until ready to use.

Halve the peaches and brush each with olive oil. Squeeze each half with lemon juice and then salt and pepper. In a skillet heated to medium high heat, cook each peach until beginning to brown, about 3 minutes per side.

When the peaches are cooked to your liking, remove from heat and place the two halves on a bed of arugula and top with chopped feta and julienned mint. Spoon one tablespoon of balsamic reduction onto each peach half. Add a spray of olive oil, and salt and pepper to taste and enjoy!