On a family trip to Italy a few years back, I got to experience real aged balsamic vinegar — the kind from Modena that is barreled for at least 12 years — for the first time. It was a revelation. Strikingly different from the everyday balsamic we use on salads here, the good stuff was only slightly acidic, with a complex, sweet-tart flavor and a velvety-thick, syrupy texture.
Aged balsamic is not typically used in cooking or salads; it is drizzled on already-cooked vegetables or on fruit or cheese or even ice cream, where its nuanced flavor makes those familiar foods transcendent. I was so enamored of it that I couldn’t resist springing for a bottle, but at about $100 for a little over three ounces, it was a real splurge, and not one I can make on a regular basis.
Inspired by my love affair with that long-gone bottle of liquid gold, this dish provides a similar taste experience in a much more affordable way. To replicate the effect with affordable balsamic vinegar, I simmer it briefly with a little honey, so it becomes syrupy and has that mouthwatering sweet-tart balance. The syrup is then tossed with fresh sliced peaches and a fragrant pinch of fresh thyme, making the sumptuous summer fruit all the more enticing.
The balsamic peaches are delicious simply served on their own, or over Greek yogurt, vanilla frozen yogurt or a scoop of ricotta cheese, but this recipe ups the ante by piling them onto almond-scented ricotta cream. To make it, just whir ricotta cheese, honey and a little almond extract in a food processor, then chill it for a couple of hours. You wind up with a decadent cream that is a close cousin to cannoli filling and makes a lavish bed for the balsamic-glazed fruit.
A crowning crunch of toasted almonds tops off this dessert, which is not expensive or difficult to make, yet it tastes like pure luxury.
Balsamic peaches with ricotta cream and almonds
1cup part-skim ricotta cheese
1/4cup honey
1/8teaspoon almond extract
1/4cup balsamic vinegar
1/4cup sliced almonds
3large, ripe peaches, pitted and cut into 1/2-inch wedges
1teaspoon chopped fresh thyme
Make ahead: The ricotta cream needs to be chilled for at least 2 hours before serving and can be refrigerated (covered) for up to 3 days. The peaches can be macerated up to 2 hours in advance.
Combine the ricotta, 2 tablespoons of the honey and the almond extract in a mini food processor; puree until smooth, about 1 minute. Transfer to a small bowl, cover and refrigerate for at least 2 hours (and up to 3 days).
Combine the balsamic vinegar and the remaining 2 tablespoons of honey in a small saucepan over medium-high heat. Once the mixture begins to boil, reduce the heat to medium and cook for about 3 minutes, stirring occasionally, until it has reduced to a syrup measuring about 1/4 cup, which will thicken further as it cools. (If the balsamic vinegar you’re using is aged or of very good quality, it will take about half the time to reduce to 1/4 cup.)
Toast the almonds in a small, dry skillet over medium-low heat, stirring frequently, until golden and fragrant, shaking the pan as needed to avoid scorching. Cool completely.
Toss together the peaches, thyme and the balsamic syrup in a medium bowl. (This may be done up to 2 hours in advance.)
Divide the ricotta mixture among 4 cocktail glasses or dessert bowls. Top with the peach mixture, sprinkle with almonds and serve.
Makes 4 servings.
Nutrition: Per serving: 230 calories, 9g protein, 37g carbohydrates, 8g fat, 3g saturated fat, 25mg cholesterol, 90mg sodium, 3g dietary fiber, 34g sugar.
Ellie Krieger’s most recent cookbook is “Weeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less” (Houghton Mifflin Harcourt, 2013). She blogs and offers a weekly newsletter at www.elliekrieger.com.
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