How to make it
Add the balsamic vinegar, brown sugar, and Lee Kum Kee Panda Brand Sweet Soy Sauce to a small sauce pan. Heat over medium-high heat and bring it to a boil. Lower the heat to medium or medium-low and gently simmer until it thickens and coats the back of a spoon. Remove the pan from heat.
Preheat the grill over high heat. Add the peaches and avocado oil to a bowl. Toss until combined. Place the peaches onto the grill. Cook the peaches for about 1 minute on each side until both sides develop grill marks. Remove the peaches from the grill.
Place the peaches onto a serving platter. Dollop spoonfuls of burrata around the platter. Tear the prosciutto into smaller pieces and place them on top. Then add on the basil leaves. Drizzle the olive oil and balsamic soy glaze on top. Enjoy!