GMA Recipe: Balsamic Peaches

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Balsamic Peaches
From chef Rocco DiSpirito
Wednesday, August 1, 2001

Rocco DiSpirito was named Best New Chef in 1999 by Food & Wine magazine. Now you can be the judge. Try his five dishes to get taste of his culinary excellence for yourself.

Ingredients

3/4 cup balsamic vinegar

1 vanilla bean, split and seeds removed

4 donut peaches, pits removed and peels on

1 cup créme fraiche or plain yogurt

Mint sprigs (optional)

Directions

1. In a large bowl, combine vinegar, scraped vanilla bean, and vanilla seeds. Mix with a whisk.

2. Add donut peaches and toss to coat with marinade. Marinate peaches 2 hours, or more, if desired. Turn every once in a while in marinade to cover evenly.

3. To serve, remove peaches from vinegar and fill hole with scoop of créme fraiche. Garnish with mint sprigs, if desired.

Serves 4

Recipes Copyright © Rocco DiSpirito, 2001

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