Gegrillte Vanille-Pfirsiche mit Basilikum und Burrata

Grilled vanilla peaches with basil and burrata

This sophisticated, summery dish brings together the sweetness of peaches, the spiciness of basil, and the creaminess of burrata cheese, all topped with a vanilla-infused balsamic glaze. A perfect grill dish that combines fruit and cheese in the most delicious way.


  • 4 ripe peaches
  • 2 vanilla beans
  • 250 ml balsamic vinegar
  • 4 burrata balls
  • A handful of fresh basil leaves
  • olive oil
  • Salt
  • pepper


  1. Prepare Vanilla Balsamic Glaze : Pour the balsamic vinegar into a small saucepan. Cut the vanilla pods lengthwise and scrape out the pulp. Add the vanilla pods and pulp to the saucepan with the vinegar. Bring the mixture to a boil, then simmer over low heat until reduced by about half and has a syrupy consistency. This can take around 15-20 minutes. Remove the vanilla pods and let the glaze cool.

  2. Prepare the peaches : Cut the peaches in half and remove the stones. Brush the cut surfaces lightly with olive oil and sprinkle a little salt on them.

  3. Grill Peaches : Preheat the grill to medium-high. Place the peaches cut-side down on the grill and grill until tender and grill marks, about 4-5 minutes. Flip them carefully and grill the other side for another 2-3 minutes.

  4. Serving : Place a burrata ball on each plate. Drape the grilled peach halves around the burrata. Drizzle the whole thing with the vanilla balsamic glaze and sprinkle with fresh basil leaves. Season to taste with freshly ground black pepper.

This recipe is a real treat for all the senses and will delight your guests with its simplicity and elegance. Bon appetit!