Seared Figs and White Peaches with Balsamic Reduction

Ripe figs and peaches are naturally high in sugar, which means they caramelize perfectly without adding sugar or a lot of fat. This simple yet elegant dessert is a great way to preserve the texture and floral aroma of these delicate fruits. Toasted whole peas of black pepper give this dish an interesting piquant taste.
Saute the peppercorns in a small skillet over medium heat for 6 minutes or until fragrant and browned. Cool. Place the peas in a zippered plastic bag; seal them. Crush the peas with a meat mallet or rolling pin; set aside.Melt 1 teaspoon butter in a large skillet over medium-high heat; add 1 teaspoon thyme. Place the peaches, cut sides down, in the skillet. Cook for 2 minutes or until they are lightly browned. Remove it from the mold. Place half of the peach, cut sides up, on each of the 8 plates. Melt the remaining 1 teaspoon of butter in a skillet; add the remaining 1 teaspoon of thyme. Place the figs, cut side down, in the pan; cook for 2 minutes or until lightly browned. Place two fig halves on each plate.Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche 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.