Peaches Macerated With Balsamic Vinegar And Pink Peppercorns

By Molly O’Neill

Published July 3, 1999

Total Time
1 hour's refrigeration
Rating
4(22)
Comments
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Featured in: Food; Simplicity Patterns

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Ingredients

Yield:4 servings

  • 4 peaches, pitted and sliced into ⅓-inch-thick wedges

  • 2 tablespoons fine-quality balsamic vinegar

  • ½ teaspoon freshly ground pink peppercorns

  • 2 tablespoons sugar

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 92 calories; 2 grams fiber; 2 milligrams sodium; 1 gram protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a nonreactive bowl, combine the peaches, vinegar, peppercorns and sugar and toss. Refrigerate for 1 hour before serving. Serve in bowls with vanilla ice cream or biscotti, if desired.

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4 out of 5
22 user ratings
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