balsamic glazed peaches

I guess I was over zealous last week when I found the peaches for $1/pound. I had way too many peaches to eat before they went bad. My solution: cook 'em up and eat them on everything! So, I caramelized the peaches in some butter and made a balsamic vinegar reduction sauce. This recipe is quick and goes with just about anything, savory OR sweet!

Balsamic Glazed Peaches


Total Recipe cost: $1.40
Servings Per Recipe: 6 (about 1/2 peach)
Cost per serving: $0.23
Prep time: 5 min. Cook time: 10 min. Total: 15 min.

INGREDIENTS		COST
3 medium	ripe peaches	$0.84
2 Tbsp	butter	$0.26
3 Tbsp	balsamic vinegar	$0.30
TOTAL		$1.40

STEP 1:Wash the peaches off under running water making sure to rub off the dry fuzz. Slice the peaches into 12 sections each (cut in half, remove the pit, cut each half in two, then each quarter into 3).

STEP 2: Melt the butter in a large skillet over medium heat. Once butter is melted, add the peach slices. Stir the peaches to coat in butter. Stirring occasionally, cook the peaches until they are slightly golden. Don't worry about under or over cooking them, they will still taste great. Under cooked peaches will just be slightly more firm and over cooked peaches will be mushy, perhaps loose their shape but super sweet. *NOTE* Do not turn the heat up any higher than medium or you will risk burning the butter and peaches. Not good. The butter should steadily sizzle but the pan should not get dry or turn dark.

STEP 3: Once the peaches are cooked to your desired firmness, add the balsamic vinegar all at once. As soon as you add the vinegar the liquid in the skillet should begin to thicken. Stir the mixture until the liquid is the consistency of gravy. Again, you can't go too wrong with this part.

STEP 4:Remove the pan from the heat and add the peaches (and any residual sauce) to your favorite recipe!

What did I do with my balsamic peaches? I made a delicious salad and the best tasting vanilla ice cream sundae EVER.