Chef Ricky Casipe of chef duo Ricky+Olivia has created a showstopping Burrata & Stone Fruit Flambé recipe that pairs the creamy, buttery flavours of Ontario burrata, made by Quality Cheese Inc in Vaughan, Ontario with a swee indulgent fruit compote created after rum and schnapps are flambéed and then generously poured over the Burrata.
This is a beautiful dish that serves up the ultimate blend of fall flavours that will have you reaching for thirds and maybe even fourths. For the finishing touch, this wonderous, soft cheese is topped with fresh herbs and toasted nuts. Unforgettable and beautifully paired with any VQA Ontario oaked Chardonnay!
Preheat a medium non-stick skillet or pan on medium-high heat.
Once the pan is hot, remove from the heat and carefully add the rum and schnapps to the pan. Then, immediately and very carefully set the pan aflame with a BBQ lighter. Be sure to not be standing too close to the pan when igniting!
Once the flames die down, return the pan to the heat and add the stone fruit to cook. Cook for 2-4 minutes to soften the fruit. Finish with maple syrup, butter and a pinch of salt.
Pour the stone fruit compote over the burrata and garnish with herbs, and toasted seeds. Serve with crackers or warm bread.