Balsamic vinegar is a thick, syrupy vinegar that is known for its intense flavor. It is made from grape must, which is freshly pressed grape juice that contains the skins, seeds, and stems of the fruit, that is highly concentrated and aged. It is typically a very dark color and it is used for all kinds of culinary applications, both savory and sweet. One of my favorite ways to enjoy it is to drizzle some over fresh strawberries and vanilla ice cream.
In addition to the well known dark balsamic vinegars of the world, there are also white balsamic vinegars. These vinegars also have a syrupy consistency and a sweet-tart flavor, but they are a very pale golden color and are made from white – not red – grapes. White balsamic can be used in many of the same ways as its darker counterpart, but it is even better with fruit because its light color and flavor allow the fruit to shine through a little bit more.
These White Balsamic Macerated Peaches are just one way to put white balsamic to good use. Fresh peaches are cubed and left to steep with sugar and white balasmic vinegar for about 24 hours (a little more or less time works, as well). The vinegar and sugar draw out some of the juice from the peaches to create a delicious sweet-tart syrup and the fruit becomes very tender, with its natural sweetness showcased by the tart juice surrounding it. They’re delicious on their own and can also be used to top off vanilla ice cream or shortcakes. And if you really want to get creative, both the fruit and the vinegar syrup can be used to create a fabulous cocktail.
White Balsamic Macerated Peaches
1 cup peeled, diced fresh peaches (1 large or 2 medium peaches)
2 tbsp white balsamic vinegar
2 tbsp sugar
Combine all ingredients in a small bowl or jar. Stir to combine, then cover with plastic wrap or a lid. Allow peaches to marinate in the refrigerator for 24 hours before serving. Peaches can also be stored in the syrup longer than 24 hours if necessary.
The recipe can be scaled up for larger quantities.
Makes about 1 cup.