Balsamic Blueberries & Peaches with Black Pepper
Adapted from Gourmet, Lillian Chou
I have one word to describe this recipe. Wow! I had blueberries and peaches in my refrigerator that needed to be used. Lacking my own inspiration, I turned to the internet for ideas and I landed on this recipe. What caught my attention was the black pepper. Now I know what you're thinking but trust me on this one, you will love it. This warm fruit syrup on cold vanilla bean ice cream is magic.
3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
2 cups blueberries
4 large peaches, sliced
1/4 - 1/2 teaspoon black pepper (start with 1/4 and add more to suit your taste)
1. Boil sugar, balsamic vinegar and 1 cup of blueberries in a medium saucepan. Stir for 1 minute and remove from heat.
2. Combine remaining blueberries with the peach slices in a large bowl. Toss fruit with hot blueberry balsamic syrup and black pepper.
3. Add more sugar to taste (I didn't need anymore sugar).
4. Let the fruit stand for 10 minutes. Serve warm with vanilla bean ice cream (see recipe below)
David Lebovitz's Vanilla Bean Ice Cream
Makes: About 1 quart
1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cup heavy cream
A few drops of vanilla extract
1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.
2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.