Wednesday, July 28, 2010

Balsamic Blueberries & Peaches


This is a refreshing summer twist on the classic Italian pairing of strawberries with balsamic.  Very lovely.  This would also be very wonderful served in between slices of shortbread and topped with a dollop of fresh whipped cream.


Balsamic Blueberries & Peaches
Source:  Kitchen Chick, originally from Gourmet July 2006

3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 lb)
1 lb. peaches or nectarines, sliced

Directions:
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, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.  Serve at room temperature.

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