Seared Figs and White Peaches with Balsamic Reduction

Ingredients

• 0.3 cup balsamic vinegar 
• 1 teaspoon peppercorns black
• 2 teaspoons butter divided
• 0.3 cup crème fraîche 
• 1 pound figs black firm ripe halved lengthwise
• 2 teaspoons thyme sprigs fresh divided chopped
• 1.8 pounds peaches white firm pitted ripe halved
• 0.1 teaspoon salt 

Equipment

• frying pan
• ziploc bags
• rolling pin
• meat tenderizer

Directions

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