Apricot-based preparation, finished with balsamic vinegar for a balance of sweet, aromatic, and slightly sweet-and-sour notes.
Videoricetta
Ingredienti
- 4 ripe but firm peaches
- 40 g butter
- 50 g brown sugar
- Vanilla
- 30 ml Balsamic Vinegar of Modena IGP Vinagrum Blue Leaf 4 Seals Andrea Milano
- Vanilla or fior di latte ice cream
- Toasted almonds
Procedimento
Preparing the peaches
1. Wash the peaches and cut them in half.
2. Remove the stones.
3. Cut into wedges.
Caramelising
4. Heat a non-stick pan.
5. Melt the butter.
6. Add the sugar and let it dissolve.
7. Add the peaches and cook for 4–5 minutes on each side.
Finishing
8. When the peaches are soft and glossy, add the Blue balsamic vinegar.
9. Allow it to reduce for one minute.
Plating
10. Serve the warm peaches with a scoop of ice cream and crunchy toasted almonds.
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Blue Balsamic Vinegar – Caramelised Peaches
Apricot-based preparation, finished with balsamic vinegar for a balance of sweet, aromatic, and slightly sweet-and-sour notes.
Ingredienti
- 4 ripe but firm peaches
- 40 g butter
- 50 g brown sugar
- Vanilla
- 30 ml Balsamic Vinegar of Modena IGP Vinagrum Blue Leaf 4 Seals Andrea Milano
- Vanilla or fior di latte ice cream
- Toasted almonds
Procedimento
Preparing the peaches
1. Wash the peaches and cut them in half.
2. Remove the stones.
3. Cut into wedges.
Caramelising
4. Heat a non-stick pan.
5. Melt the butter.
6. Add the sugar and let it dissolve.
7. Add the peaches and cook for 4–5 minutes on each side.
Finishing
8. When the peaches are soft and glossy, add the Blue balsamic vinegar.
9. Allow it to reduce for one minute.
Plating
10. Serve the warm peaches with a scoop of ice cream and crunchy toasted almonds.