quarter of a red onion, coarsely chopped
6 oz olive oil
6 oz brandy
5 almost ripe peaches, cut into half-inch pieces
8 oz blackberries
8 oz arugula (perhaps a mix of wild and baby arugula)
8 oz burrata cheese
2 oz pine nuts
1 oz fresh mint, finely chopped
Flambeed dishes naturally require a bit of care. Having a pan cover handy provides a quick way to put out a flame that's larger than expected.
This dish uses brandy, which doesn't have to be fancy but shouldn't be bottom shelf either.
Simmer red onion in 3 oz of olive oil until it starts to soften. Discard oil.
Heat brandy over a low heat in a fresh pan until it just starts to bubble. Add onion, peaches and blackberries and simmer for three minutes.
While brandy is simmering, plate arugula. Divide burrata and add to plates.
Light brandy and let burn until flame burns out. If it is hard to light, add a little more brandy from a cup (to avoid the bottle igniting) and re-light.
Pour off brandy and plate peaches, blackberries and onion. Drizzle with remaining oil. Sprinkle with pine nuts. Top with mint.
Serves eight as a starter.