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Place peach cores in a medium saucepan, add vinegar, basil stalks and enough water to just cover cores, this
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Place over low heat and cook, stirring occasionally, for 1 hour 30 minutes for flavours to develop.
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Strain, reserving liquid and cores separately. Return liquid to pan over high heat, bring to the boil and cook for 10 minutes or until reduced by half.
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Heat a chargrill pan or barbecue on high.
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Grill peach meat, skin-side down, for 3 minutes or until blackened.
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Cut cheeks into thirds and toss with reduced peach juices and basil leaves.
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Top with bocconcini and edible flowers, if using, and drizzle with oil to serve.