on Jun 10th, 2008Balsamic berries and peaches
There’s nothing like a heat wave to make me crave fresh fruits and when it happens this early — it’s still officially spring — I search my recipes for something fast, light and refreshing. It was 94 degrees yesterday (34C) and even hotter in New York and Washington. More of the same is expected today.
This somewhat-unusual recipe keeps well overnight, although not much beyond that, so last night’s fruit hits the spot again today. We’ve long been accustomed to balsamic vinegar on strawberries but using it here, along with an ingredient that might surprise you, gives other fruits a chance to sparkle too.
The other ingredient is black pepper. Trust me, it makes the dish. It’s very subtle, adding a dimension to the flavors without making the berries peppery. The recipe’s written for peaches and blueberries but, of course, other berries would be fine too.
This can be served over vanilla ice cream or with a dollop of sour cream, creme fraiche, whipped cream or yogurt. I opted for Cabot of Vermont’s Greek-style vanilla yogurt, thick and pure, and I parked it in the freezer for about an hour first. What’s the difference between imported Greek yogurt and Cabot’s Greek-style? About a dollar in my area.
Balsamic Berries and Peaches
Adapted from Gourmet
3 TB sugar, or to taste
2 TB balsamic vinegar
1 pound blueberries or other berries
1 pound ripe peaches, pitted and sliced
1/2 teaspoon freshly-ground black pepper
In a small saucepan, combine the sugar and vinegar and mix well. Stir in 1/3 of the berries and, over medium heat, bring to a boil. Let boil for one minute. Remove from heat.
Combine remaining berries with sliced peaches in a large bowl. Pour on the hot syrup and berries, add pepper, and toss well to coat. Taste, add more sugar if desired.
Let stand until room temperature, about 30 minutes, tossing from time to time. Serve alone or with accompaniment of your choice.
Refrigerate leftovers for up to one day.
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I look forward to trying this, with or without the peaches.
Great basic recipe to have on hand: simple and healthy. Perfection.
Many thanks.
Blue Smoke of Paradise’s last blog post..Mind Demons
O’ella - how DO you do it? Always soooooooo enticing … ! Mouth watering.
Can’t you get yourself on the FOOD CHANNEL or something????? And/or newspapers are INCREASINGLY trying to get ‘video’ clips to appeal to the illiterate masses …[ Kidding, (i think…), who wants THAT when you can muck in the kitchen and have a fine old time!!!]
Today I’ve just picked fresh calantro, parsley, first crop lettuce and peppermint, have tossed in a few radishes and some spinach - what it NEEDS is a hint of balsamic vinegar and some fresh ground pepper, … with fresh asparagus gently poached on the with melted butter, and a small salmon steak, lightly grilled. READY. Wanna come over?????
Bring an appropriate beverage … LEAVE IT UP TO YOU.
O”WHAT would you bring???? Mint julips? Papaya & lime? Grapefruit & cognac???
Best, Canadada
canadada’s last blog post..Gravitas ? (another poem)
Hi, blue! - So easy, so good. And an added benefit is that, without any ice cream or toppings, this is fat-free.
BTW, I finally saw a preview of tonight’s finale. Make sure you have some bevvie on hand for the blatant product placement in the kitchen.
And I’m looking at a press release for Jr. Top Chef - yep, TC for kids. It’s coming.
O Canada da! - Do what? I haven’t cooked in 3 days because of the heat, unless an omelette counts. And I don’t think it does.
So what time’s dinner? Papaya and lime sounds delightful, so I’ll bring some. How about pomegranate spritzers too?
You can have my cilantro. Always. Y’know what I’d do with that mint, since you’re having fish? I’d use it in a raita and drizzle a little on the salmon and have more on the side.
If you have a lot of it (mint does tend to take over a garden, doesn’t it?) I’d make simple syrup, put some sprigs in the hot syrup, steep it for a day or so, remove the sprigs and use the syrup with melon balls. One of my favorite ways to serve melon.
Thanks for the kind words and for stopping by!
Good idea for the mint. Will try it as the season unfolds …
What? You don’t like cilantro? Must be like me and goat cheese. Yuck.
Cheers, Keep Cookin’.
canadada’s last blog post..Chez Nous ? (? another short story )
Not a fan of cilantro. When it’s used fresh, except for the tiniest amounts, it’s all I taste. Coriander’s slightly better for me.
So I’ll happily take your goat cheese and you can have my cilantro. Works!