Burrata with marinated fennel and tomatoes in spiced broth

Ingredients for 2 servings:

• 125 g sugar
• 1 garlic clove(s)
• 3 bay leaves
• 4 peppercorns, black
• 1 tsp lemon zest
• 200 g date tomatoes, alternatively cocktail tomatoes
• 1 small fennel bulb(s) with green
• 1 tbsp balsamic vinegar, lighter
• 1 tbsp olive oil
• salt and pepper
• 1 ball of mozzarella, preferably burrata

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Boil the sugar, halved garlic clove, bay leaves, peppercorns, and lemon zest with 250ml of water, set aside, and allow to cool. Make a cross-shaped incision in the top of the stem of the date tomatoes (or cocktail tomatoes) and pour boiling water over them. Let them steep briefly, then remove the skin. Add the tomatoes to the cooled spiced broth and let them steep in the refrigerator for at least 5 hours, preferably overnight. Finely grate the fennel and remove the fennel greens. Drizzle the balsamic vinegar and olive oil over the fennel, and season with salt and pepper to taste. Arrange the burrata on a plate, spoon the fennel salad over it, and garnish with the fennel greens. Add the tomatoes, if desired. The tomatoes will keep in the refrigerator for about a week.