Ease of Preparation: Medium
Time of Preparation: 50 minutes, plus 24 hours maceration time
Yield: 6 servings
Savory and sweet meet for this treat! Sweet plums and strawberries are soaked in bourbon syrup, then glazed for a beautiful shine. Those fruits are served alongside halloumi cheese, seared for a crisp exterior and a soft interior.
Ingredients:
Macerated Fruit:
- 2 cups (470 ml) Kentucky bourbon
- 1 cup (240 ml) water
- ½ cup (120 ml) sugar
- 4 plums, pitted and cut into wedges
- 12 strawberries, halved
- 3 cinnamon sticks
- 3 star anise
- 10 cloves
- 1 teaspoon (5 ml) cracked black pepper
Seared Halloumi
- 4 x 4oz slices of halloumi cheese, cut ½-inch (1.25 cm) thick
- 2 tablespoons (30 ml) olive oil
Glaze:
- ½ cup (120 ml) reserved macerating syrup
- 4 tablespoons (60 ml) cold butter, cubed
- Salt and pepper
To Serve:
- Seared Halloumi
- Macerated Fruit and Glaze
- ½ cup (120 ml) toasted pine nuts, to garnish
- 1 bunch torn mint leaves, to garnish
Method:
For the Macerated Strawberries and Plums:
Make a syrup by heating the bourbon and water together in a small pot, then add sugar, cinnamon, star anise, and cloves. Bring to a simmer and cook for 30 minutes, until well infused.
Meanwhile, place the cut plums and strawberries into a heatproof container.
Remove the macerating syrup from the heat and let sit at room temperature for 15 minutes, until slightly cooled.
When cool enough not to cook the fruit, pour the syrup over the plums and strawberries, cover and refrigerate for at least 24 hours, until completely infused. When ready, the fruit will be slightly firm and darker in colour.
For the Seared Halloumi:
Preheat oven to 350 F (170 C).
In a non-stick skillet, heat olive oil over high heat.
Season halloumi with salt and pepper and sear, shaking the skillet from time to time, for about 2 minutes or until golden brown.
Flip and sear the other side until evenly well browned.
Transfer seared halloumi from the skillet to a tray (reserving the skillet over the heat) and keep warm in the oven while assembling the Glaze.
For the Glaze:
Add the portion of reserved macerating syrup directly to the skillet over the heat, stirring to loosen any brown bits that may be stuck to the bottom of the pan. Bring to a boil and continue boiling until reduced by 2/3.
Off the heat, swirl in the cold cubed butter one piece at a time, to make a thick, glossy sauce.
Keep warm for serving, but do not return to the heat.
To Serve:
Remove the hot Seared Halloumi from the oven and transfer to serving plates.
Garnish neatly with a few pieces each of the Macerated Strawberries and Plums. You may reserve any excess fruit in the syrup for another use, covered and refrigerated, it should keep for up to 1 month.
Drizzle the halloumi and fruit with the warm Glaze and garnish with toasted pine nuts and mint leaves.
Serve immediately.
