Seared figs and peaches with balsamic reduction


  • 1 teaspoon black peppercorns
  • 2 teaspoons butter (divided)
  • 2 teaspoons fresh thyme (chopped and divided in half)
  • 4 ripe white peaches or about 1 3/4 lbs., halved and pitted
  • 8 or about 1 pound ripe figs (halved lengthwise)
  • 1/3 cup Traditional Balsamic Vinegar or Fig
  • 1/3 cup creme fraiche
  • 1/8 teaspoon salt
  • Sprigs of mint (optional)


Cook peppercorns in a small skillet over medium heat for 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside. Melt 1 tsp. butter in a large skillet over medium-high heat; stir in 1 tsp. thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 tsp. butter in pan; stir in remaining 1 tsp. thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate. Add balsamic vinegar to pan; cook over medium-low heat until reduced to 3 tbsp. (about 3 minutes). Cool slightly. Spoon about 2 tsp. crème fraiche into the center of each peach half, drizzle about 1 tsp. vinegar mixture over each serving. Sprinkle each serving with about 1/8 tsp. pepper. Sprinkle evenly with salt. Add mint sprigs, if desired.