Recipes — Peach White Balsamic

Ingredients:1/4 c. Peach White Balsamic Vinegar2 Tbsp. honey1 tsp. soy sauce1/4 tsp. ginger1/4 c. Garlic Olive Oil Instructions: Works well with chicken, pork or shrimp. Marinate 4 - 12 hours. Great as a grilled or oven roasted dish.

Ingredients:4 peaches, quartered and pitted1/2 medium white onion, halved1 Tbsp. Extra Virgin Olive Oil1 Tbsp. chopped canned chipotle chiles in adobo2 Tbsp. Peach White Balsamic Vinegar1 tsp. sugar1 tsp. crushed red peppersea salt and ground pepper to taste Instructions: Drizzle peaches and onion with oil and rub to coat. On a grill or in a grill pan over high heat, grill peaches and onion until peaches are lightly charred and skins begin to loosen, about 10 minutes, rotating occasionally. Let cool. Remove and discard peach skins. Chop peaches into medium chunks and onion into smaller chunks. Combine in a bowl...

Ingredients:1 c. fresh peach, mashed1/4 c. Peach White Balsamic Vinegar1 Tbsp. Dijon mustard1 tsp. honey1/2 tsp. salt1/8 tsp. ground black pepper1/2 tsp. garlic, crushed1 Tbsp. fresh thyme1/4 c. Extra Virgin Olive Oil Instructions: Combine peach balsamic vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended; then add olive oil and mix. Just before you are ready to marinate pork, stir in peaches. Allow to marinate for at least 2 hours and then grill.

Ingredients:2 c. Peach White Balsamic Vinegar Instructions: In a 2 quart sauce pan over very low heat, gently simmer the balsamic and reduce by half, approximately one cup. The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. The smell will be slightly of caramel and complex fruit. Allow to cool completely and then transfer to a jar. Once...

Ingredients: 1 large cucumber coarsely chopped 1 large tomato, chopped and drained 1 pint blueberries 5 oz. (4 c.) arugula 1/2 tsp. sea salt 1/2 c. Peach Balsamic 1/4 c. Garlic Olive Oil Instructions: Marinate cucumber in 1/4 cup peach balsamic and sea salt for 30 minutes. Combine all ingredients in bowl, cover and mix well. Serve.

Ingredients:6 c. fresh baby spinach, washed and dried thoroughly1 medium red onion, sliced into rings, rings separated1/2 c. pecans, toasted1/3 c. goat cheese, crumbled1/4 c. Extra Virgin Olive Oil3 Tbsp. Peach White BalsamicDash of ground black pepper, optional Instructions: Place spinach in large serving bowl (or four separate salad bowls). Top with red onion rings, toasted pecans, and crumbled goat cheese. In a separate mixing bowl or large measuring cup, add Peach Balsamic Vinegar. Slowing pour olive oil into balsamic vinegar, whisking while pouring to emulsify. Drizzle vinaigrette over spinach, red onion, pecans, and goat cheese. Lightly toss to distribute...

Ingredients:16 oz. sour cream or 12 oz. whipped cream cheese4 Tbsp. Peach White Balsamic 1/3 to 1/2 c. diced red pepper1/4 tsp. granulated garlic Instructions: Mix thoroughly and store in refrigerator. Best if made a couple of hours ahead of serving time. This can be stored in the refrigerator for several days. You could also add some minced onion for a little more savory flavor.