Skillet Peaches
Skillet Peaches

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.