Posted by Olivia on Friday, August 2nd, 2013
When peaches, nectarines, and plums are falling off the trees and summer is running through my veins, I can’t help but crave balsamic reduction sauce. This is the type of recipe that just comes together with what you have in the kitchen, one of my favorites you can make with typical pantry items. While we can sit here and put measurements to the sauce, it really is a sauce of improvisation so feel free to taste and adjust as you go.
Serving suggestion: I enjoyed this by topping almost-done pork chops in the broiler. I topped the chops with about 1-2 minutes to go so it glazed on the meat. Let it rest for 10 minutes under tented foil and serve!
I started with these ingredients:
1 medium peach, diced
1 medium nectarine, diced
1 small plum, diced
1 inch ginger, grated
5 cloves garlic, minced
1 shallot, minced
½ cup white wine
1-2 tablespoons Ascolano Extra Virgin Olive Oil
As the sauce cooked down, and became close to syrup with the fruit intact, I added the same amount of wine and vinegar again. You can do this as many times as you want and as thick as you want. I did it twice.
Once my sauce was done, I realized the nectarines were a bit too tart, so I added about a tablespoon of Maple Syrup. Like I said, improvise!
1. Sautee ginger, garlic, and shallot in extra virgin olive oil for about a minute, or until fragrant. Add peach, nectarine, and plum. Stir until fruit becomes soft on the outside.
2. Add wine and balsamic vinegar. Stir, and close with a lid at an angle so some steam and come out but most stays in. Stir occasionally for about 7-10 minutes. Add more wine and vinegar, stir occasionally for another 10 minutes. Repeat until fruit is caramelized and the sauce is thick.
3. Taste and add Maple Syrup if it’s not sweet enough, this should depend on the vinegar and fruit you’re using.