4 c. summer fruit, such as peaches, nectarines, cherries, pears, apples, mangoes, or apricots
1/4 c. Citrus Mint White 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 Citrus Mint White Balsamic ensuring each piece gets coated with the vinegar.
Marinate overnight or for 4 hrs.
Heat Sweet Butter Olive Oil in saute pan to medium heat. Drain fruit and reserve juice. Add fruit to pan and cook until desired doneness. Add reserved juice and heat just til boiled and slightly thickened.
Serve over ice cream, drizzled with an extra drizzle of the Citrus Mint 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, Apricot, Mango or Coconut.
Share this post
- Tags: Apricot White Balsamic, Citrus Mint White Balsamic, Coconut White Balsamic, Dessert, Mango White Balsamic, Peach White Balsamic, Sweet Butter Olive Oil