Balsamic reduction is liquid gold in the kitchen. Tangy, sweet, and savory, it's a reduced balsamic vinegar.
Seasonal sweet ripe peaches replace the tomatoes in a play on the classic Italian caprese salad. Milky fresh buffalo mozzarella pairs wonderfully with the peaches and fragrant fresh basil leaves.
Take a cup of regular balsamic vinegar and simmer it until it is reduced to a quarter cup. Drizzle it on sweet or savory dishes, and you've got yourself a winner. You will not need all the reduced balsamic for this recipe, so just pour it in a glass container, cover, and refrigerate it for other uses.
300g fresh mozzarella
20 basil leaves
1 cup balsamic vinegar
Over medium heat, bring the balsamic vinegar to a simmer and let reduce until about a quarter cup is left.
Make sure to open a window or ventilator whilst reducing the vinegar.
Slice the washed and dried peaches and arrange in the serving platter.
Slice the fresh mozzarella and arrange slightly overlapping with the peaches.
Scatter some whole basil leaves around the peaches and mozzarella.
Drizzle some cooled reduced balsamic over the salad and serve immediately.
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