I remember finding this recipe in a magazine years ago – and the first time I served it.
I was intrigued by the balsamic vinegar syrup and the addition of cracked black pepper to a fruit dish. The dish is visually pretty with deep, dark and light bright colors – and layers of flavor…sweet, sour and savory.
The group I served it to was both adventursome and picky eaters. I’m pretty sure everyone loved it – even after I told them what was mixed into the fruit!
This sauce would be delicious on it’s own over yogurt or ice cream too.
The fruit is delicious within a few hours of preparing -and is equally good – but not as pretty after a few days. And, the sauce is equally delicious on its own – or served over ice cream or plain yogurt within a week.
You can peel the peaches if they are extra fuzzy – but it is not required. If the blueberries are small and sour, you can add a bit more sugar to sweeten (I’d suggest just another tablespoon)
I just made this again over the fourth of July holiday weekend. It was as good as I remembered it to be. I hope you try it soon!
Peaches and balsamic blueberries
makes 4-6 side servings
Preparation about 15 minutes.
Best served at room temperature but can be served cold
Ingredients
3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 lb)
1 lb peaches or nectarines, sliced (optional to peel before slicing)
1/2 teaspoon black pepper (optional)
Instructions
- Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat.
- Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.
Notes
Original recipe found in Gourmet magazine July 2006.
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