Seared Figs And White Peaches With Balsamic Reduction

• 1 teaspoon black peppercorns
• 2 teaspoons butter, divided
• 2 teaspoons chopped fresh thyme, divided
• 4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
• 8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)
• 1/3 cup balsamic vinegar
• 1/3 cup creme fraiche
• 1/8 teaspoon salt

1. Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.
2. Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.
3. Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons creme fraiche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.
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black peppercorns, butter, fresh thyme, firm ripe white peaches, balsamic vinegar, crueme fraueeche, salt

Taken from www.myrecipes.com/recipe/seared-figs-white-peaches-with-balsamic-reduction (may not work)