- August 31st, 2010
- 3 Comments
Peach Balsamic Vinegar?
Oh yes. Trust us when we say it’s possible to drink this vinegar right from the bottle, we have. It’s sweet, which cuts the sharp pang that you get from most vinegars. It’s not a weak vinegar that’s weighed down by over sugared peach either. The Peach Balsamic Vinegar is rich. The real vinegar snap doesn’t come til the end, until the balsamic has done its job of mellowing your tongue enough to squander the impact of sucking down a spoonful of vinegar. One taste and you’ll want a bottle waiting for you at home. The flavor brings out something of an explorer in us. We found ourselves dashing some on fruit, soaking pork chops, and even topping ice cream – yes, it’s that good. There were the obvious places to try it – like with olive oil on a salad, which is great, don’t get us wrong. But a vinegar this good needs to live and breath life into food, not spend it’s days laying on top of greens. We were elated to see a bottle in the line up at the SoFi awards in New York, and even happier when they received the gold in their category – though not too surprised. The Peach Balsamic Vinegar is handcrafted and made to the same standards as the rest of Lucero’s line up.
Where can I get this?
On our shelves near the oil and vinegars, waiting in it’s swirling black and gray pattern with a thin understated orange stripe. Harking you to give it a try. We’ll do what we can to keep it on the shelves. If we’re out, an order is a phone call away.
please supply some recipes for this!? I have a recipe group this week and want to use it. Thanks!
Yeah, of course!
patte’s fruit vinaigrette
1 part fruit
1 part Lucero Peach Balsamic Vinegar
2 parts canola oil
Puree fruit until smooth in a blender or food processor.
Add the vinegar and pulse until blended.
With machine running, add the canola oil in the thinnest, slowest stream possible so the fruit and vinegar are forced to accept it. The mixture should be thick and translucent.