4 c. summer fruit, such as strawberries, peaches, nectarines, cherries, pears, apples, mangoes, or apricots
1/4 c. Mango White Balsamic or Blackberry Ginger Balsamic
2 Tbsp. Sweet Butter Olive Oil
Prepare fruit by pitting/coring, and chop into large bite-sized pieces. In a ziploc bag or container, combine fruit with Mango White Balsamic ensuring each piece gets coated with the vinegar.
Marinate overnight or for 4 hrs.
Heat Sweet Butter Olive Oil in sauté pan to medium heat. Drain fruit and reserve juice. Add fruit to pan and cook until desired doneness. Add reserved juice and heat just until boiling and slightly thickened.
Serve over ice cream, drizzled with an extra drizzle of the Mango White Balsamic or a contrasting flavour if you like. We served this at a BBQ Cooking Class, with the Birch Whiskey Toffee Sauce. Delicious!
Try marinating in other White Balsamics, like Peach, Honeybell Orange or Coconut.