Peaches and Vinegar

This dessert is based on a very traditional Italian recipe using strawberries and the finest Balsamic Vinegar. I substituted peaches and used my best Balsamic - aged over 27 years. Ok, I lied. I don't have Aceto Balsamico Tradizionale di Modena with the Extravecchio designation (aged for 25 years or more). As you can probably guess, it's quite pricey. Instead, I made a Balsamic reduction with pretty decent vinegar and some sugar in the raw. I usually use dark brown sugar, but I was all out. The extra molasses helps to darken the color and add depth of flavor. Anyway, it could have been reduced slightly more for a sexier photograph, but the consistency is authentic. A bit of fresh ground pepper sets it off. I just wish peaches were in season.