Thursday, August 13, 2009

Pancetta-Wrapped Peaches with Basil and Aged Balsamic - Stuart Brioza | Food & Wine

Ok - this sounds so good! I am going to try it this week. I think with a salad, and a nice sauvignon blanc with fresh peaches sliced into the wine... I am in love with the Geyser Peak Sauvignon right now; its a good price and easy to find. Also, since aged balsamic isn't in my budget, I will use a balsamic reduction. All you need to do is simmer the balsamic until it has reduced to a desired consistency. Doing this produces a richer and thicker vinegar, very similar to an aged balsamic.

You can find the recipe here:

Image by Food & Wine Magazine
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