Caprese Salad with Bourbon Peaches, Mozzarella

A Jerry James Stone Recipe

Categories

Green, Yellow

Ingredients
  

  • 2 peaches
  • 4 ounces fresh mozzarella
  • 2 ounces Bourbon
  • 3 fresh basil leaves
  • Salad mix
  • 1 tablespoon olive oil
Jump to instructions
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Instructions

  • Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit.
    Peach 2
  • Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese.
    Fresh Mozzarella 3
  • Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you.
  • As soon as things start to sizzle, turn off the flame.
  • Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting.
    Peach Flambe 1
  • Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella.
  • Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix.
  • Tear up the basil leaves and top the salad with them. Enjoy!
    Caprese Salad with Bourbon Peaches Mozzarella Full 2