Peaches Macerated With Balsamic Vinegar And Pink Peppercorns Recipes

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OPAL BASIL-MACERATED PEACHES



Opal Basil-Macerated Peaches image

Provided by Food Network

Time 15m

Yield 4-6 servings

Number Of Ingredients 5

4 firm-ripe peaches, peeled, pitted and quartered
1 ounce opal basil leaves (about 2 cups loosely packed)
1 teaspoon grated lime zest
1 cup sugar
Creme fraeche, for serving (optional)

Steps:

  • Place the peaches and basil in a medium bowl and set it aside. Combine the lime zest, sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover and chill for 2 hours.
  • Serve the peaches in bowls, garnished with a dollop of creme fraeche, if desired.

PEACHES MACERATED WITH BALSAMIC VINEGAR AND PINK PEPPERCORNS



Peaches Macerated With Balsamic Vinegar And Pink Peppercorns image

Provided by Molly O'Neill

Categories     dinner, easy, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 4

4 peaches, pitted and sliced into 1/3-inch-thick wedges
2 tablespoons fine-quality balsamic vinegar
1/2 teaspoon freshly ground pink peppercorns
2 tablespoons sugar

Steps:

  • In a nonreactive bowl, combine the peaches, vinegar, peppercorns and sugar and toss. Refrigerate for 1 hour before serving. Serve in bowls with vanilla ice cream or biscotti, if desired.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 20 grams

PEACHES WITH BALSAMIC CHERRIES



Peaches with Balsamic Cherries image

Provided by Ellie Krieger

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 4

1/2 pound cherries, halved and pitted
2 tablespoons sugar, plus more to taste
2 tablespoons balsamic vinegar
1 pound peaches, sliced

Steps:

  • In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat. Bring to a boil and continue to cook for 5 minutes, stirring occasionally.
  • In a medium bowl toss the warm cherries and syrup with the sliced peaches, add more sugar to taste and serve.

Nutrition Facts : Calories 100 calorie, Fat 0 grams, Cholesterol 0 milligrams, Sodium 2.5 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 2 grams

HONEY BALSAMIC PEACHES



Honey Balsamic Peaches image

Make and share this Honey Balsamic Peaches recipe from Food.com.

Provided by Recipe Reader

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 3

2 peaches, halved and pits removed
2 -4 teaspoons honey (depends on the sweetness of peaches)
2 teaspoons balsamic vinegar

Steps:

  • Place the peach halves in a non-stick skillet sprayed with cooking spray.
  • Cook over medium heat 4 minutes.
  • Turn and cook another 2-3 minutes.
  • Place peach halves, cut side up, in a dish and drizzle each half with the balsamic vinegar and then the honey.

Nutrition Facts : Calories 59.3, Fat 0.2, Sodium 0.3, Carbohydrate 15.1, Fiber 1.5, Sugar 13.9, Protein 0.9

PEACH SABAYON WITH BALSAMIC PEACHES



Peach Sabayon with Balsamic Peaches image

Categories     Mixer     Fruit     Dessert     Peach     Summer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 dessert servings

Number Of Ingredients 8

3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges
2 teaspoons balsamic vinegar
1/4 cup sugar
4 large egg yolks
1/3 cup dry white wine
3 tablespoons peach brandy
Special Equipment
an instant-read thermometer

Steps:

  • Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
  • When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140°F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
  • Divide peaches and their juice among 4 bowls and top with sabayon.

BALSAMIC BLUEBERRIES AND PEACHES



Balsamic Blueberries and Peaches image

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.

Provided by LoriInIndiana

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

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)

Steps:

  • 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.

Nutrition Facts : Calories 151.1, Fat 0.7, SaturatedFat 0.1, Sodium 3, Carbohydrate 37.7, Fiber 4.4, Sugar 31.2, Protein 1.9

MACERATED FRUIT



Macerated Fruit image

Saving the taste of summer is the name of the game here and macerating perfectly ripened fruit is one of my favorite ways to do just this. There is nothing like being able to have perfectly ripe strawberries, peaches, or any of your favorite summer fruit in the middle of the fall or winter months. And good news, saving the taste of summer is incredibly easy to do and utilizes whatever ingredients you already have in your refrigerator or pantry. Think of this recipe as more of a guideline or "how to" for macerating fruit and then get creative. Once you make the macerated fruit you can choose your own summertime adventure by making everything from a delicious syrup to top pancakes or ice cream to a homemade shrub or soda to a sweet and savory vinaigrette.

Provided by Food Network

Time P1DT20m

Yield 1 quart macerated fruit with 1 1/2 cups macerated liquid

Number Of Ingredients 24

2 pounds berries or stone fruit, stemmed, pitted, and cut into 1-inch pieces, if necessary (see Cook's Note for flavor suggestions)
2/3 cup sugar (granulated, light brown or dark brown)
6 tablespoons fresh citrus juice (such as lemon, lime or orange juice), liquor (such as bourbon, rum, or fruit liqueur), extract (such as vanilla, almond or fruit extract) or any a combination of these
4 or 5 sprigs fresh herbs, such as mint, basil, rosemary, or tarragon (optional)
Whole spices, such as 2 cinnamon sticks, 2 star anise pods, 1 tablespoon whole cloves or 1 tablespoon whole allspice (optional)
Other aromatics, such as four 1/4-inch-thick slices fresh ginger, 1/2 small fresh chile, or two 2-inch strips of citrus zest (optional)
2 pounds ripe peaches (about 8 peaches), pitted and cut into 1-inch pieces
2/3 cup light brown sugar
Four 1/4-inch-thick slices fresh ginger
4 tablespoons fresh lemon juice
2 tablespoons bourbon
2 pounds blackberries
2/3 cup granulated sugar
6 tablespoons fresh orange juice
5 sprigs fresh mint
2 pounds cherries, pitted and cut in half
2/3 cup granulated sugar
6 tablespoons fresh lime juice
2 cinnamon sticks
2 pounds strawberries, stemmed and cut into 1-inch wedges
2/3 cup granulated sugar
4 tablespoons fresh lemon juice
2 tablespoons pure vanilla extract
Two 2-inch strips of lemon zest

Steps:

  • Combine your ingredients of choice in a medium bowl and toss together until the fruit is evenly coated. For inspiration, try some of my favorite fruit, herb and spice combinations, such as Peach and Ginger, Blackberry and Mint, Cherry and Cinnamon and Strawberry and Vanilla.
  • Cover the bowl with reusable or regular plastic wrap and refrigerate for 24 hours, stirring about halfway through and gently pressing the fruit with a rubber spatula until the liquid completely covers the fruit.
  • After the 24 hours, strain the liquid through a fine-mesh sieve, gently pressing on the fruit with a rubber spatula to extract as much juice as possible. Reserve both the fruit and the liquid. Discard any other solids, such as herb sprigs, whole spices or aromatics.
  • Serving suggestions for the macerated fruit: Serve immediately on top of yogurt with granola, or desserts, such as grilled pound cake or ice cream. You can also muddle the fruit into cocktails or add it to sangria. The fruit can be refrigerated in an airtight container for up to 3 or 4 days or frozen for up to 6 months. Thaw before serving.
  • The macerated liquid can be refrigerated in an airtight container for up to 1 week or frozen in an ice cube tray. Once frozen, cover with reusable or regular plastic wrap and freeze for up to 6 months. You can use a small offset spatula to help remove individual cubes from the tray, then thaw the macerated liquid as needed.
  • Serving suggestions for the macerated liquid:
  • Homemade soda: For 1 serving, pour 1/4 cup macerated liquid in a tall glass filled with ice, top with 12 ounces sparkling water and serve.
  • Fruit shrub: For the shrub base, combine 1 part macerated liquid with 1 part apple cider vinegar (for example, 1/2 cup of each). Mix to evenly combine. For 1 serving, pour 1/4 cup of the shrub base into a tall glass filled with ice, top with 12 ounces sparkling water and serve.
  • Fruit vinaigrette: Turn your shrub base (see above) into a vinaigrette. Whisk 1 part shrub base with 1 part neutral oil (such as canola, grapeseed or vegetable oil; for example, 1/4 cup of each) in a bowl until emulsified. Season the vinaigrette with salt and pepper. Refrigerate in an airtight container for up to 5 days.
  • Fruit syrup: Bring the macerated liquid to a boil in a small saucepan over medium heat. Cook until reduced by half and thickened to the consistency of maple syrup-it should coat the back of a spoon without running off very quickly. Let the syrup cool completely, then serve over ice cream, pancakes, oatmeal, or yogurt and granola. The syrup also makes for a great gift when poured into a jar. It can be refrigerated in an airtight container for up to 1 week.

BALSAMIC BLUEBERRIES AND PEACHES



Balsamic Blueberries and Peaches image

Provided by Lillian Chou

Categories     Berry     Fruit     Dessert     Vegetarian     Quick & Easy     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 lb)
1 lb peaches or nectarines, sliced
1/2 teaspoon black pepper (optional)

Steps:

  • 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.

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