If you're looking for a great topping for everything from pancakes to ice cream, this is it. I served them on Hoe Cakes with whipped cream for breakfast. We use our Elderflower Balsamic Vinegar to bring out the flavor of the peaches without adding a ton of sugar. Yum.
2 large or 4 small peaches
1 1/2 tablespoon Butter Olive Oil
2 tablespoons Elderflower Balsamic Vinegar
2 tablespoons sugar (not necessary if your peaches are super-sweet)
1/2 teaspoon vanilla
Pinch of salt
Sugar for topping (optional)
I don't bother, but if you wish to remove the skins from the peaches, dip them in boiling water for about 15-20 seconds and then place them in a bowl of cold water. The skins can then be peeled off.
Cut the peaches off the pit in slices about 1/4" thick. In a small bowl, whisk the olive oil, balsamic vinegar, sugar, vanilla and salt. Heat a skillet over medium heat. Add the peaches and sauce. Saute, turning regularly, until the peaches have softened and are glossy, about 10 minutes.
Serve warm or at room temperature with a sprinkle of sugar if you wish.