August 4th is National White Wine Day – just in time for peak peach season, too. Celebrate the best of both with our quick and luxurious Peach & Almond Crumble with Burrata. As an appetizer, first course, or anytime treat, it pairs perfectly with Beringer Private Reserve Chardonnay.
Beringer Private Reserve Chardonnay
Inviting, layered aromas of grilled pineapple, lemon meringue, toasted hazelnut, mandarin zest, chamomile, and crème brûlée lead to a bright, creamy palate of citrus curd, tropical fruit, and warm spice.
Peach & Almond Crumble with Burrata
Serves: 4–6
Make‑ahead friendly
Roasted Peaches
3 ripe but firm peaches, halved and pitted
1 tbsp olive oil
1 tbsp honey
Pinch of kosher salt
Heat oven to 400°F (205°C). Place peach halves cut‑side up on a parchment‑lined baking sheet. Drizzle with olive oil, honey, and a pinch of salt. Roast for 20–25 minutes, until peaches are soft (but not mushy), slightly jammy, and lightly caramelized. Cool completely. If you’re making ahead, refrigerate in a closed container for up to one day.
Almond Crumble
⅓ cup sliced almonds
1 tbsp unsalted butter, melted
Pinch of flaky sea salt
Reduce oven to 350°F (175°C). Toss almonds with melted butter and flaky salt. Spread in a single layer on a baking sheet. Toast for 8–10 minutes, stirring once, until golden and fragrant. Cool completely, then roughly chop for a crumbly texture. If you’re making ahead, store at room temperature in a closed container for up to two days.
To Serve
Two 4 oz burrata balls
Fresh basil and/or mint leaves, torn or cut in a chiffonade
Freshly cracked black pepper
Extra‑virgin olive oil
Aged balsamic or balsamic glaze (optional)
Place burrata balls on a serving platter. Gently pull them open to expose the creamy center. Nestle roasted peach halves (or slices) around the burrata. Sprinkle generously with almond crumble. Finish with fresh herbs, cracked black pepper, a drizzle of excellent olive oil, and a very light drizzle of aged balsamic. Serve immediately.
Q & A
Q: What’s the history behind Beringer Private Reserve wines?
A: The Beringer family were always strong believers in the value of oak in fine winemaking. Founders Jacob and Frederick commissioned large American oak casks when they first built the winery because having more wood surface in contact with the wine allowed it to “breathe” better while aging. In 1977, we elevated our long-running oak tradition, exchanging American oak barrels for those grown and made in the prestigious Nevers, France, region. This was the beginning of the Private Reserve program which aimed to achieve exceptional depth, complexity, and structure. Today, Beringer is the first and only winery to have both a red and a white selected “Wine of the Year” by Wine Spectator, for our 1986 Private Reserve Cabernet Sauvignon and 1994 Private Reserve Chardonnay.
Q: What’s the difference between balsamic, aged balsamic, and balsamic glaze?
A: Flavor intensity and texture. Balsamic vinegar is sharper and more acidic. Aged balsamic is thicker with a sweeter, more complex flavor developed from years spent in wooden barrels. Balsamic glaze is a sweet syrup made specifically for garnishing.
Q: What is burrata?
A: Burrata is a fresh, cow’s-milk cheese. The outside of a burrata ball is a thin layer of mozzarella. The inside is clotted cream and stracciatella (shredded fresh cheese curds). It’s very mild, slightly sweet, and very rich. Burrata is the perfect background for adding creamy-fresh contrast to both sweet and savory dishes.
Q: If I have salted butter, can I use that instead of unsalted?
A: Because there’s no standard for how much salt producers include in their salted butter, it’s always better to use unsalted for baking. However, if you only have salted butter on hand, simply skip the pinch of flaky salt.
Q: Does it matter which variety of peaches I use?
A: Any variety of peaches will be delicious roasted, however, freestone yellow peaches are ideal. They have a firm texture that holds up to roasting, turning soft and jammy, not mushy. Plus, their tangy-sweet flavors are intensified by caramelization in the oven.
