MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Stone Fruit & Burrata Flatbread
Categories: Breads, Fruits, Vegetables
Yield: 6 servings

MMMMM-----------------------PICKLED FRUIT----------------------------
2 c Cider vinegar
1/4 c Sugar
1 ts Coriander seeds
1 ts Mustard seeds
1 ts Whole black peppercorns
2 cl Garlic; crushed
2 Sprigs thyme
1 Sprig dill
2 Peaches; pitted, in 3/4"
- wedges
2 Plums; pitted, in 3/4"
- wedges

MMMMM-----------------FLATBREAD/GRILLING/SERVING----------------------
1 1/3 c Water; @ 110+|F/43+|C
4 ts Active dry yeast
3 c Flour, plus more for
- dusting
2 ts Kosher salt
1 lg Egg
Olive oil; for greasing
1 c Canola oil
12 cl Garlic; peeled
6 tb Cr+?me fra+<che
3 tb Shaved, aged, Gruyere
2 lb Mini burrata; in 1/4"
- pieces
Baby arugula; for serving
Salt & fresh ground pepper
Aged balsamic; for serving

MAKE THE PICKLED FRUIT: Bring vinegar, sugar, spices,
garlic, thyme, dill, and 1 cup water to a boil in a
4-qt. saucepan. Remove from heat and add fruit; let cool
completely, then strain, discarding liquid. Cover and
refrigerate until ready to use.

MAKE THE FLATBREAD DOUGH: Combine water and yeast in the
bowl of a stand mixer fitted with the paddle attachment;
let sit until foamy, 10 minutes. Add flour, salt, and
egg and mix until combined; turn out onto a lightly
floured surface and knead until smooth, about 5 minutes.
Transfer to a greased bowl and cover loosely with
plastic wrap; set in a warm place until doubled in size,
about 1 hour.

Simmer canola oil and garlic in a 1-qt. saucepan over
medium-low; cook until garlic is tender, 30-40 minutes,
and let cool. Strain garlic, saving oil for another use.
Build a medium-heat fire in a charcoal grill, or heat a
gas grill to medium. (Alternatively, heat a cast-iron
grill pan over medium-high.) Divide dough into six 4-oz.
balls and place on a lightly floured baking sheet; cover
loosely with plastic wrap and let rest 20 minutes.
Working with one ball of dough at a time and on a
lightly floured work surface, roll dough into a 4" round
about 1/4" thick. Brush with olive oil and grill,
turning once, until golden brown and almost cooked
through, about 5 minutes. Top each flatbread with 1
tbsp. cr+?me fra+<che, 1/2 tbsp. Gruy+?re, 2 pieces confit
garlic, and 4-5 slices fruit; continue grilling until
bread is crisp and brown at edges, 2-3 minutes longer.
Transfer to a serving platter and top with burrata,
arugula, sea salt, and pepper; drizzle with balsamic.

By Edi Frauneder

RECIPE FROM: https://www.saveur.com

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