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Poached Fresh Fruit Salad with Burrata



1 ripe purple plum, pitted and cut into quarters

1 ripe nectarine, pitted and cut into quarters

1 ripe white peach, pitted and cut into quarters

1/3 cup sugar

Juice of one lemon

1/4 teaspoon almond extract

Dash salt

Fresh mint leaves

Two 4 ounce balls burrata cut in half


Combine all the fruit, sugar and lemon juice in a saucepan and cook over medium heat until the juices thicken and the fruit has softened, about 5 to 6 minutes.  Remove from heat and stir in the extract and salt.

Divide and spoon the mixture among 4 dessert bowls.  Top each with a half of cheese and garnish with a mint leaf.

This recipe is featured on show 2825 – Burrata.


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