Burrata with Cinnamon Apricots and Pomegranate
Inroduction
About this Recipe
By: Sheridan Rogers
Shaped like a top knot, and oozing luscious cream, burrata is a fresh Italian cheese made from mozzarella and cream. Faith Willinger, the American food writer who lives in Florence describes burrata as “halfway between cheese and sex.” You can buy it fresh from Pasesanella at their Marrickville factory in Sydney, which is also open to the public on Sunday mornings. Here’s a different way, with a Moroccan influence, to use it over the coming summer months.
Ingredients
- Burrata 1 small tub, drained
- fresh ripe apricots 4, washed
- caster sugar 1 tablespoon mixed with 1/4 teaspoon cinnamon
- pomegranate 1/4, seeds and juice
Serves 2 Cut the apricots into halves. Remove the stone then slice each half into four crescents. Place in a bowl, sprinkle with the cinnamon sugar, cover with plastic wrap and leave to macerate for an hour or until apricots begin to release their juices. Dry the Burrata on a paper towel and place in centre of a serving plate. Surround with the macerated apricots and pomegranate seeds. Drizzle over the pomegranate juice. Cut the Burrata just before you serve so that it oozes its lovely creamy interior around the fruit.