Petit Nuage with Grilled Peaches and Balsamic Reduction
By: Anna Thomas Bates
- 1 cup balsamic vinegar
- ¼ cup honey
- 2 peaches, cut in half and pits removed
- 2 teaspoons salted butter, melted
- 4 ounces Petit Nuage (4 pieces)
In a saucepan, stir together balsamic vinegar and honey. Bring to a boil over medium high heat and reduce to a simmer. Cook gently for 15 minutes, stirring occasionally until sauce is reduced and thick enough to coat the back of a spoon. it will thicken more when cooled. Set aside.
Heat grill to high. Brush butter on cut sides of peaches and grill until charred, about 4 minutes. On each plate, place one grilled peach half, 1 piece of Petit Nuage and drizzle with balsamic reduction. Garnish with a mint sprig for color and aroma.
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