Chef Big DA high-protein, keto-friendly reimagining of a Tuscan classic, featuring cold-smoked stone fruit and a velvety, acid-forward cream.
Cold-smoke the peach halves over cherry wood for 30 minutes to infuse the flesh without softening the structure.
Keep the temperature under 100°F to maintain the fruit's bite.
In a chilled copper bowl, whisk the mascarpone, heavy cream, erythritol, and vanilla bean paste until stiff peaks form. Maintain a tight emulsion.
Don't over-whisk or you'll end up with vanilla butter. We want velvet.
Melt butter in a cast-iron skillet over medium-high heat. Place peaches cut-side down and sear until a deep mahogany crust forms.
The natural sugars in the peach (even in keto amounts) will caramelize beautifully.
Reduce the balsamic vinegar in a small saucier until it reaches a syrupy viscosity.
Watch the bubbles; when they get small and tight, it's ready.
Plate the warm peaches, top with a generous quenelle of the vanilla mascarpone, and drizzle with the balsamic reduction. Finish with fresh basil.
The temperature contrast between the hot peach and cold cream is the whole point.
The key here is the 'Maillard' moment on the peaches without turning them into mush. Use a high-quality, high-fat mascarpone to ensure the emulsion holds against the acidity of the balsamic. If you're feeling bold, a tiny pinch of flake salt on the finished plate will make the vanilla pop.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.