arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Balsamic Blueberries and Peaches

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


3 Tablespoons sugar, or to taste

3 cups (about 1 lb) blueberries

3 Tablespoons Wine Country Kitchens Balsamic Vinegar

1 lb peaches or nectarines sliced

1/2 teaspoon black pepper (optional)

Serving tip: Serve over Brennan’s Vanilla Ice Cream or frozen yogurt

Adapted From:

Try serving over ice cream or substituting strawberries or raspberries for the peaches.

To create blueberry syrup, boil 3 tablespoons sugar, with vinegar, and 1-cup blueberries in a 1 1/2 quart saucepan, stirring for 1 minute. Remove from heat. Combine remaining 2 cups blueberries with peach (or nectarine) slices in a large bowl. Toss with hot blueberry syrup and black pepper, adding sugar to taste. Let stand, tossing occasionally for 30 minutes.