Homemade Peach Balsamic Vinaigrette 桃子巴沙米可沙拉醬

In Quebec, autumn really kicks in fast! With the clouds, the wind, and the temperature around 10-20C, it really feels like summer is slipping away. With the weather getting cooler and cooler, of course I get a bit sad to see all the colourful summer fruits disappearing slowly in the market. I'm always thinking of ways to make those fruits and vegetables stay with us a little longer.

I've been getting very good peaches this year, which is pretty surprising considering that their season is ending soon. I thought I'd take a little advantage of that this year, and that's where the inspiration for this recipe came from.

Homemade Peach Balsamic Vinaigrette


A: 1 peach, skinned
    2 t maple syrup
    1 T water

B: 3 T balsamic vinegar
    6 T olive oil
    Salt and pepper

*T = tbsp, t = tsp

1. Cut the peach into small dices, about 1cm. *As you can see, I didn't bother to take the skin off, since my peaches were organic, but you can if you'd like. ^ ^

2. Put A in a small sauce pan and bring to a boil over medium heat. Turn down the heat to low and let simmer for 3-4 minutes until the mixture is soft.

3. Blend mixture A in a food processor or with a handheld blender.

4. Add A to B through a strainer, mix well with a whisk. Pour the whole mixture into a sterilized glass jar and store it in the fridge. * You can certainly make a large amount to share with the love ones around you! ヾ(@^▽^@)ノ





A: 桃子     1個大的
    楓糖漿  2小匙
    水       1大匙

B: 巴沙米可醋  3大匙
    橄欖油       1/4杯 + 2大匙        

1. A料中的桃子先切小塊(1公分)*因為我使用的桃子是有機的,所以我沒有把皮撕去,若是你想把皮去掉,也可以這麼做^ ^

2. A料放入一個小型的鍋子,加熱至滾。然後以小火繼續煮約3-4分鐘至軟


4. A過濾加入B,用攪拌器拌勻之後放入一個消毒過、乾淨的玻璃罐,存放入冰箱。*可以把份量增加,分享給身邊的家人和朋友們喔~ヾ(@^▽^@)ノ


No comments:

Post a Comment

Thank you for your comment!
Merci de votre commentaire!