Air Fryer Peaches with Burrata
Caramelized peaches, creamy burrata, and spicy chili oil, a summer showstopper
Why this recipe works
This is the dish that makes peak summer produce feel like an event. Ripe peaches caramelize in the air fryer until their natural sugars deepen and their edges turn golden, then get paired with cool, creamy burrata and a spicy, fragrant chili oil. Sweet, creamy, and spicy in the same bite, it's an unexpected combination that works completely.
The air fryer is what makes the peaches so good. High heat caramelizes the natural sugars on the surface quickly without turning the fruit to mush, giving you tender, jammy peaches with concentrated flavor and slightly charred edges. It's faster and more hands-off than grilling, and there's no risk of the fruit falling through grates.
The chili oil takes minutes to make and adds heat, color, and a toasty depth that plays beautifully against the sweetness of the fruit and the mild creaminess of the burrata. This whole dish comes together in under 30 minutes but looks and tastes like something from a restaurant menu.
Ingredients
Peaches
- 2 ripe peaches, quartered
- 1 tbsp olive oil
- 1/4 tsp salt
Chili Oil and Assembly
- 1/4 cup olive oil
- 1 tbsp red pepper flakes
- 1 ball burrata
- Fresh basil, for serving
Notes on ingredients
Use ripe but firm peaches. Too soft and they'll fall apart in the air fryer. Too firm and they won't caramelize properly. Yellow or white peaches both work. Use good quality burrata for the creamiest result and let it come to room temperature before serving for the best texture. Adjust the red pepper flakes up or down depending on your spice tolerance.
Instructions
Preheat
Set the Fritaire to 400°F (204°C) and let it preheat while you prep the peaches.
Prep the peaches
Slice the ripe peaches into quarters, removing the pits. Toss them in a bowl with 1 tablespoon of olive oil and 1/4 teaspoon of salt until evenly coated.
Air fry the peaches
Air fry the peach quarters for 15 minutes, until tender and caramelized with golden, slightly charred edges.
Make the chili oil
While the peaches cook, heat 1/4 cup of olive oil on the stove until shimmering but not smoking. Pour it over the red pepper flakes in a heatproof bowl. Stir and let it steep for a few minutes to develop flavor and color.
Cool and drizzle
Once the peaches are done, transfer them to a serving plate. Drizzle with about 2 tablespoons of the chili oil and let cool slightly.
Add the burrata
Tear the burrata ball over the warm peaches, letting the creamy center spill out naturally.
Finish and serve
Drizzle with more chili oil and scatter fresh basil leaves over the top. Serve immediately while the peaches are still warm.
Pro tips
1. Choose the right ripeness
Peaches should give slightly to gentle pressure but still hold their shape. Too ripe and they'll turn to mush in the air fryer. Too firm and they won't caramelize well.
2. Watch the chili oil closely
Heat the olive oil until it shimmers but doesn't smoke. Overheated oil can burn the pepper flakes and turn bitter instead of fragrant.
3. Let the burrata come to room temperature
Cold burrata straight from the fridge is firmer and less creamy. Let it sit out for 15 to 20 minutes before serving for the best texture and flavor.
4. Tear, don't cut, the burrata
Tearing the burrata by hand creates rustic, organic pieces and lets the creamy interior spill out naturally over the peaches, which looks and tastes better than slicing.
Variations
1. Add a drizzle of honey
A light drizzle of honey over the finished dish adds extra sweetness that balances the heat from the chili oil.
2. Swap the fruit
Nectarines or plums work beautifully with the same method if peaches aren't in season.
3. Use burrata or fresh mozzarella
Fresh mozzarella is a milder, more widely available substitute if you can't find burrata. The texture will be firmer but still delicious.
4. Add prosciutto
Drape a few slices of prosciutto over the dish for a salty, savory contrast that pairs beautifully with the sweet peaches.
5. Add crunch
Toasted pistachios or almonds scattered over the top add texture and a nutty flavor that complements the dish well.
Storage and reheating
This dish is best enjoyed fresh and assembled right before serving. Burrata doesn't hold up well once it's been cut and refrigerated, and the peaches lose their just-caramelized texture as they sit. If you have leftover air-fried peaches without the burrata, store them in an airtight container in the fridge for up to 2 days. The chili oil keeps in the fridge for up to 2 weeks. Assemble fresh with new burrata when ready to serve.
What to serve with it
This works as an appetizer, light dessert, or part of a summer spread. Pair it with:
- Crusty bread for scooping
- A crisp white wine or rosé
- Prosciutto or other cured meats
- A simple arugula salad
- Grilled fish or chicken as a main
It's a beautiful starter for a summer dinner party or a light, elegant dessert.
FAQ
Can I use canned or frozen peaches?
Fresh peaches give the best texture and flavor. Frozen peaches release too much liquid and won't caramelize the same way. If using canned, drain them well first, though the result will still be softer than fresh.
How spicy is the chili oil?
It has a moderate kick. Reduce the red pepper flakes to 1/2 tablespoon for a milder version, or increase it for more heat. The amount of chili oil drizzled also controls the overall spice level.
Can I make the chili oil ahead?
Yes. It actually improves with a day or two of steeping. Store it in a sealed jar at room temperature or in the fridge for up to 2 weeks.
What if I can't find burrata?
Fresh mozzarella is the closest substitute. It won't have the same creamy, oozy center, but it pairs well with the same flavors.
Can I double the recipe?
Yes. Just make sure the peach quarters have room to caramelize without overcrowding. Cook in batches if needed for the best texture.
Why this recipe works in the Fritaire
The high, even heat caramelizes the natural sugars on the peaches quickly without turning them to mush, and the glass bowl lets you watch the edges deepen in color so you can pull them at the perfect moment. And because there's no coating breaking down at high temps, you're not wondering what's leaching into your food during the cook. Just peaches, olive oil, and heat doing what they're supposed to.
Final take
Air fryer peaches with burrata is the kind of dish that turns a few simple ingredients into something genuinely special. The caramelized fruit, the creamy cheese, and the spicy oil hit sweet, savory, and heat all in one bite. It's quick enough for a weeknight but impressive enough for guests.
This is the recipe to make when summer peaches are at their best and you want to show them off without much effort. Fifteen minutes in the air fryer, a few minutes for the chili oil, and you've got something that looks like it came from a restaurant menu.
If you've never tried sweet and spicy together with creamy cheese, this is the dish that'll change your mind.
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