Peaches With Balsamic Cherries Recipes

PEACH CAPRESE SALAD WITH BALSAMIC CHERRIES

Steps:

• Combine the cherries, balsamic, oil, shallot and some salt and pepper in a bowl. Let sit in the fridge for 30 minutes.
• Cut the peaches in half and remove the pits. Cut lengthwise into slices. Slice the mozzarella 1/2-inch thick.
• Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top.

GRILLED HONEY BALSAMIC-GLAZED FRUIT

Steps:

• In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.

GRILLED BALSAMIC PEACHES

Steps:

• Preheat grill for high heat for 10 minutes.
• Place olive oil in a bowl. Add peach halves and toss to evenly coat with olive oil. Season with salt and pepper.
• Cook the peaches, flesh side down, on preheated grill until slightly charred, 4 to 5 minutes. Remove from the grill and dust with Cajun seasoning. Cut halves into 1 inch-thick slices. Place halves in a bowl; add vinegar and parsley, tossing peaches to coat evenly. Place on a serving platter and garnish with sprigs of parsley.

PEACHES WITH BALSAMIC CHERRIES

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.

GRILLED PEACHES WITH A CHERRY BALSAMIC GLAZE

Steps:

• Preheat the grill. Preheat your grill to 450 degrees F. Ensure your grill grates are clean and free of any other food remnants.
• Make the balsamic glaze. In a medium saucepan, combine the balsamic vinegar and cherry halves. Turn the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer for 5-10 minutes, or until the vinegar has reduced to a slightly thin syrup consistency. Turn off the heat and set aside, the sauce will thicken as it cools.
• Grill the peaches. Brush the cut sides of each peach with the melted butter. Place the cut sides of the the peaches down onto the preheated grill grates and grill (without shuffling around or moving the peaches) for 3-4 minutes (rotate the peaches after 2 minutes if you want some gorgeous grill marks on them). Carefully flip the peaches onto the skin side and cook for an additional 3-4 minutes. The peaches should have nice grill marks and be noticeably softer.
• Drizzle with cherry balsamic glaze and serve. Transfer the peach halves to your serving platter and drizzle with the cherry balsamic sauce. Roll the basil leaves and slice them into a thin chiffonade and sprinkle on top of the peaches. Serve as is (or with burrata cheese) for a sweet and tangy side dish, or with a scoop of vanilla ice cream for a delicious dessert.