Featuring Pomegranate Aged Balsamic Vinegar
Crème Fraiche is a French-style cultured cream that
has a rich, nutty flavor and appealing tart edge. Pour over fruit, whip into
soups, stir into sauces. Thickens without curdling and more versatile than
yogurt or sour cream.
1 ½ cups Pomegranate Balsamic Vinegar
2 tablespoons brown sugar
2 large peaches, halved with pit removed
4 teaspoons crème fraiche cream
4 tablespoons mint, chopped
In a small saucepan, add vinegar and sugar. Heat over medium low heat and
to a low simmer for 20 – 30 minutes until vinegar is reduced to a syrup
consistency. Remove from heat.
very clean grill with canola oil and heat to medium.
cut side of peaches with oil and place cut side down on the grill. Grill for 2
– 3 minutes per side until there are nice grill marks on the peaches. You
just want to heat them through and get those grill marks. You don’t want to
cook them to mush.
to dessert plates and top with syrup, a dollop of Crème Fraiche,
Source: Chef Analisa Albert