Headed to the farmers market this weekend? If so, pick up a couple of pounds of Pennsylvania peaches — we’re right in the thick of peach season, and these sweet, fuzzy stone fruits just don’t get any better than this!
Surely, you’ve seen peaches on the menu of your favorite restaurant or cafe. We’ve spotted them in scones at The Buttered Crumb in New Tripoli, peach cake at Yori’s Bakery in West Chester, cobbler with vanilla ice cream at The Stone Barn in Kennett Square, on crostini with burrata and bresaola at Stateside in Philly, infused with craft cider from Adams County-based Ploughman Cider, stirred into the white sangria at täkō in Pittsburgh, and churned into homemade ice cream at Crystal Springs Farm in Schnecksville.
Now, it’s your turn to make a delicious, show-stopping caprese salad at home (don’t worry, it’s actually a cinch to put together!), using the freshest, ripest Pennsylvania peaches you can find, plus local fresh mozzarella — we love Caputo Bros. Creamery — some basil, and a few pantry staples. Follow along for a super-shareable, restaurant-quality presentation, perfect for a barbecue, dinner party or for just polishing off yourself on a warm August evening.
Caprese Salad with Pennsylvania Peaches and Balsamic Drizzle
Serves 2 as a main dish, 4 as a side
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
- 1 cup balsamic vinegar
- 1/4 cup sugar
- 4 ripe Pennsylvania peaches, washed, halved and pitted
- 8 ounces fresh mozzarella, sliced
- 2 tablespoons extra virgin olive oil
- 1/2 cup fresh basil leaves
- Salt and black pepper, to taste
Method
- To make balsamic glaze, bring balsamic vinegar and sugar to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Once boiling, reduce heat to low and simmer until mixture reduces by half and coats a spoon, about 10 minutes. Remove from heat and let cool.
- Meanwhile, brush a grill or grill pan with 1 tablespoon olive oil, then grill peach slices until marks appear. Set aside.
- Arrange grilled peach slices and mozzarella on a platter, or on four individual plates.
- Tuck basil leaves into the sliced fruit and cheese, or sprinkle on top. Drizzle with remaining tablespoon of olive oil and season with salt and pepper.
- Drizzle with balsamic glaze. Enjoy!
What are your favorite ways to eat and enjoy local summer peaches? Let us know!
