Personal Chef Austin Texas
I love Texas peaches and looking forward to them each year. I love tart or acidic foods that will balance the meals I prepare for myself or guests. I use a really good aged balsamic vinegar and I do reduction sauces all the time, and rosemary grows wild here in Central Texas. I figured why not marry all of these flavor profiles together to create some culinary excitement.
I have been able to find them at farmers markets from time to time in the past. I have a couple of peach trees but they are not mature yet and do not give any peaches yet. I have grilled them many times for an addition to a meal , whether it is for a small dinner party or catering event it is a nice summer dish that is light and super delicious.
This is a great addition to any meal that you want a sweet and savory, addition too. It goes great with any salad, beef, chicken or pork dish or as a standalone snack Enjoy!
Fresh Ripe Organic Peaches (Not Over Ripe)
Aged Balsamic Vinegar Reduction (Do this ahead of time or while your grill is prehating)
1. Cut each peach in half and remove pits.
2. Brush the cut surfaces lightly with olive oil and also oil the grates on the grill and preheat to medium high.
3. Place peach halves with their cut sides facing down and grill for about 4-5 minutes.
4. Flip peaches over and grill for another 3-4 minutes.
5. Remove from grill and drizzle with aged balsamic vinegar reduction.
6. Sprinkle with fresh rosemary and serve.
(Goes great with a grilled balsamic glazed pork loin served this a few times for folks!)
Making a balsamic reduction is really simple – Add your balsamic vinegar to a pan and reduce over a medium high heat until reduced by half or 3/4. The more you reduce it the thicker it will become make sure not to go too much you will make a paste like substance that is great for a sandwich spread but not so good for drizzling on things you prepare.