Picked Peaches and Plums with Burrata On Grilled Flatbread

saveur.com

Sara H

subheading: 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

subheading: 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

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