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Peach, Arugula and Walnut Salad|
In a medium size bowl combine the water, brown sugar and cinnamon and whisk until mixed. Add the walnuts and toss. Place in a 400 degree oven for 8-10 minutes remove and cool.
Melon Kabobs & Seasonal Fruit with Chili Glaze Sauce|
You may substitute any of our Balsamic Reductions in this recipe. Experiment with different fruit and Balsamic Reduction combinations. Fantastic served over a scoop of vanilla gelato or ice cream!
Dice the fruit into 1 1/2-inch cubes. Place the fruit on the skewers, alternating fruits for flavor and visual appeal. Place into a non-metallic shallow pan.
In a blender, add the Peach White Balsamic Reduction, Mexican Lime Olive Oil, jalapeno peppers, and red chili powder. Blend thoroughly, roughly 1 minute.
Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 5 to 7 minutes. Remove the fruit kabobs from the grill and brush with the remaining marinade.
Beachy Peachy Shrimp Street Tacos|
Combine marinade ingredients in small bowl and mix well. Put shrimp and marinade in a Ziploc bag and let marinate for at least 2 hours. Remove shrimp from marinade. Prepare grill to medium high and brush grill with additional olive oil to prevent the shrimp from sticking. Grill shrimp for 1 1/2 minutes on each side. Remove from grill and place 3 shrimp on warmed corn tortillas. Top with any or all of: chopped cilantro, diced onions, lime wedges, avocado slices, Pico de Gallo then finish with a drizzle of Peach White Balsamic Reduction.
Create a Fruity, Fresh, and Sweet drink with our Peach White Balsamic Reduction!
Fill a Champagne flute with ice cubes. Add Prosecco or Sparkling Wine and a teaspoon of Peach White Balsamic Reduction. Stir in and enjoy!
Peach Balsamic Candied Almonds|
In a medium sauce pot, Bring Peach balsamic reduction and sugar to a simmer. Let simmer 3 minutes. Add almonds and allow simmer for 5 minutes. Pour onto a glass pan to cool. Once cool, break apart and serve.