"In Austria, we don't use tomato sauce on flatbreads," says Edi Frauneder, of Edi & the Wolf in New York City, "which allows you to taste the actual flavors of the toppings. It's cleaner." Frauneder brines peaches in a slightly sweet solution before cooking them on the open flame; the sugar in the pickle brine helps the surface of the fruit caramelize more quickly and uniformly than it would if grilled fresh. To ensure that the flatbread dough doesn't stick or burn, you can start them on aluminum foil before moving the breads to the grate for a nice smoky finish.
Featured in: The New Grilling Essentials
Ingredients
For the Pickled Fruit
- 2 cups cider vinegar
- 1⁄4 cup sugar
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- 1 tsp. whole black peppercorns
- 2 cloves garlic, crushed
- 2 sprigs thyme
- 1 sprig dill
- 2 peaches, pitted and cut into 3/4-inch wedges
- 2 plums, pitted and cut into 3/4-inch wedges
For the Flatbread, Grilling, and Serving
- 1 1⁄3 cups water, heated to 115°
- 4 tsp. active dry yeast
- 3 cups flour, plus more for dusting
- 2 tsp. kosher salt
- 1 egg
- Olive oil, for greasing
- 1 cup canola oil
- 12 cloves garlic, peeled
- 6 tbsp. crème fraîche
- 3 tbsp. shaved aged Gruyère
- 2 lb. mini burrata, cut into 1/4-inch pieces
- Baby arugula, for serving
- Flake sea salt and freshly ground black pepper, to taste
- Aged balsamic, for serving
Instructions
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Pairing notes: "The stone fruit characteristics of the 2012 Qupe Marsanne ($22; sussexwine.com), from the Santa Ynez Valley, or the 2013 L'École No. 41 Old Vines Chenin Blanc (from $14; wine-searcher.com), from the Columbia Valley, reinforce the charred fruits' flavor."
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