Prep 15 mins
Cook 30 mins
Found on Epicurious.com. Sounds like a unique twist to me........... Used for ZWT 3 with Midwest and South as the regions, blueberries in Michigan and peaches in Georgia.
- 3 tablespoons sugar, additional to taste
- 2 tablespoons balsamic vinegar
- 3 cups blueberries, about 1 pound (divided)
- 1 lb peach, sliced (can sub nectarines)
- 1⁄2 teaspoon black pepper (optional)
- In a 1 to 1 1/2 quart heavy saucepan, bring 3 Tablespoons sugar with vinegar and 1 cup of the blueberries to a boil while stirring constantly.
- Boil 1 minute.
- Remove from heat.
- Combine remaining 2 cups of blueberries with peach slices in a large bowl.
- Toss with hot blueberry syrup and black pepper.
- Add additional sugar, if desired.
- Let stand 30 minutes, tossing occasionally.
So simple in its construction and divine in flavors, this is one you are left wondering "why didn't I think of that?" I love the sharp contrast of fruit with balsamic and often enjoy it with strawberries or oranges. I am planning to make this as an elegant dessert for a BBQ grilling the peach halves and pouring the blueberries and sauce on top. Yummy!
Chef Kate is right...this is a "10 star" recipe, especially with peaches fresh from the tree and served with vanilla frozen yogurt. Ellie Krieger has a similar recipe using cherries instead of blueberries.
This recipe was recommended by Chef #174096. I served it atop Recipe #168715 for a wonderful brunch item. The two recipes work wonderfully well together. Thanks for sharing!