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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 142 | ||
| Calories from Fat 5 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.6g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 299mg | 8% | |
| Total Carbohydrate 36.0g | 12% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 29.8g | ||
| Protein 1.8g | 3% | |
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Balsamic Blueberries and Peaches
By: LoriInIndiana
Jun 30, 2006
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.
SERVES 4
Ingredients
- 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)
Directions
1
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.2
Boil 1 minute.3
Remove from heat.4
Combine remaining 2 cups of blueberries with peach slices in a large bowl.5
Toss with hot blueberry syrup and black pepper.6
Add additional sugar, if desired.7
Let stand 30 minutes, tossing occasionally.
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Browse similar recipes by category
- Course > Desserts
- Main Ingredient > Fruit > Berries > Blueberries
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Novelty
- Occasion > Taste/Mood
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: ~Jen~
On Apr 13, 2009
Chef Kate is right...this is a "10 star" recipe, especially with peaches fresh from the tree and served with vanilla frozen yogurt. Ellie Krieger has a similar recipe using cherries instead of blueberries.
From: Ice Cool Kitty
On Jan 21, 2009
I just "lifted" the blueberry portion of this recipe because I wanted a blueberry sauce to pour over a store bought cake. This was easy and oh so delish-i-ous. I am thinking, next time I will grill some peaches and pour this blueberry sauce over.
From: 2Bleu (Bird&Buddha)
On Mar 10, 2009
This recipe was recommended by Starrynews. I served it atop Praline Biscuits for a wonderful brunch item. The two recipes work wonderfully well together. Thanks for sharing!
From: Chef Kate
On Jun 26, 2007
Ten Stars--at least!!! This is SO delicious and SO beautiful. I made this exactly as stated--the result was a bowl of glowing color--the blueberries absolutely gleamed, the peaches took on this wonderful rosy hue--glass bowls are REQUIRED for this dessert! Four of us ate this--four of us LOVED it--somehow this simple combination of 5 ingredients results in a whole that is greater than the sum of its parts--yet the individual flavor of the berries and the peaches shines through. I can see myself serving this in the future over shortcake or ice cream or frozen yogurt or sorbet, garnishing with fresh mint and perhaps cream--but this is also perfect by itself. What a winner. Lori!
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