Mozzarella and Nectarine Stack

Ease of Preparation: Medium.

Yield:   4 servings.

Ingredients:

1 cup (240ml) white balsamic vinegar

½ cup (120ml) white sugar

4 nectarines, cored and cut into 12 ½-inch thick slices

2 tablespoons (30ml) olive oil

3 balls of fresh mozzarella, cut into 12 ½-inch thick by 2-inch wide slices

½ cup (120ml) all-purpose flour

teaspoon salt

teaspoon fresh ground pepper

2 eggs, beaten

1 cup (120ml) cornmeal

Canola oil, for frying

16 fresh mint leaves

Method:

In a small saucepan, bring vinegar and sugar to a simmer over medium heat.

Simmer for 18-20 minutes or until mixture has thickened enough to slightly coat the back of a spoon.

Remove from heat and cool at room temperature.

Meanwhile, brush nectarine slices with olive oil.

Heat a grill pan over high heat.

Place nectarine slices on hot grill and grill both sides for 1-2 minutes each, until slightly charred on both sides.

Remove from grill. Set aside.

In a small bowl, combine flour with salt and pepper.

Dip mozzarella slices in flour mixture, then in beaten eggs, and then in cornmeal. Both sides should be coated evenly with cornmeal. Set aside on plate.

Heat canola oil to 375 degrees.

Once all cheese slices are coated in cornmeal, place in hot oil, making sure not to crowd the pan, and fry for 1-2 minutes on each side, until golden brown.

Remove from oil and place on a plate lined with paper towel to remove excess liquid.

Repeat until all mozzarella slices are coated.

Place alternating slices of grilled nectarine and fried mozzarella on a serving plate.

Drizzle with balsamic reduction, garnish with mint leaves and serve warm.