Ok, so this post is only tangentially related to Italian food. It was too good to keep to myself though. My mom recently sent me a bottle of White Peach Balsamic Vinegar. I had no idea such a thing even existed, so I spent some time today playing around with some different ways to use it.
My first experiment was to create a play on traditional strawberries in balsamic vinegar. Instead of strawberries, I used peaches. I "grilled" half of them, letting them caramelize a little in a dry sautee pan. I then drizzled both bowls of peaches, grilled and ungrilled, with the White Peach Balsamic Vinegar and let them sit for about 1/2 an hour. Both were great! While trying them, I got another idea...
...French Toast with White Peach Balsamic Vinegar Peaches! I made french toast as normal, with the exception of substituting some almond extract for vanilla extract. I topped the french toast with the peaches and balsamic drizzle and a sprinkling of powdered sugar. The balsamic drizzle acted almost like a syrup, keeping the toast from tasting dry. This is something I'll definitely keep in the back of my mind for when we have company. It is a great way to kick up your breakfast!
Now that I've given sweet variations of the White Peach Balsamic Vinegar a shot, I'm going to see what I can do with a savory dish. Any ideas?