Seared Figs and Apricots with Balsamic Reduction

A simple yet elegant dessert

Prep time:



1 tsp black peppercorns
2 tsp Pour Olive Butter Olive Oil
2 tsp fresh thyme, divided
4 firm ripe apricots (or white peaches), halved and pitted
8 firm ripe Black Mission Figs, halved lengthwise
1/3 C. Pour Olive Pomegranate Balsamic Vinegar
1/3 C. crème fraîche
1/8 tsp salt


1. Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.
2. Melt 1 teaspoon Pour Olive Butter Olive Oil in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.
3. Add Pour Olive Pomegranate Balsamic Vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.

Nutritional Information

Calories: 133
Fat: 4.8g
Saturated fat: 2.8g
Carbohydrates: 22.4g
Fiber: 3.2g
Sodium: 50mg
Cholesterol: 12mg