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Peach (White) Balsamic Vinegar

  • $ 10.95

The Peaches bring a nice sweetness to the slightly tart white balsamic.  Made with White Trebbiano Grape Must, our White Peach Balsamic does undergoes the cooking and barrel aging process of Balsamic Vinegar of Modena but is not caramelized therefore it retains its white color. The result is a crisp vinegar with a touch of sweetness reminiscent of handcrafted vinegars from northern Italy. Extremely adaptable.

Suggested Pairings:Tuscan Herb Olive Oil, Baklouti Green Chili Olive Oil, Cayenne Olive Oil, Garlic Olive Oil, Lemon Olive Oil, Wild Mushroom & Sage


  • Peach Bellini below, delicious! or add to sparkling water
  • Mix with Garlic for a marinade for your poultry
  • Mix with Balouti Green Chili or Cayenne Olive Oil for a spicy and sweet marinade for seafood (try with shrimp)
  • Mix with Tuscan Herb Olive oil for a nice dressing


Ingredients: Grape must, white wine vinegar, natural flavors, naturally occurring sulfites


Recipes:  Peach White Balsamic Bellini (as pictured)


 Peach White Balsamic Bellini

1 Cup Peach White Balsamic
1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
1 bottle chilled Prosecco or other sparkling white wine
A spring of mint or fresh raspberries for garnish

Serves 4-6

Fresh Cherve Drizzled with Aged Golden Peach Balsamic Condimento Reduction

2 cups aged white peach balsamic condimento
8 oz. fresh cherve
In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.   The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should be watched carefully.  The process can take as long as 30 minutes but the results will be worth the effort.  The finished reduction should be thick and light amber in color.  Once smell slightly of caramel and complex fruit.  Allow to cook completely and then transfer to a jar.  Once allowed to sit, and cool the flavor will become more complex.  It can be kept on the counter or in the refrigerator, however refrigeration is not necessary.  Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.


Spring Trifle with Butter & Lemon Extra Virgin Olive Oil & White Peach Balsamic

For The Pound Cake
(Makes 2 cakes)
  • 1 pound (3 1/4 cups) + 2 tbs. all-purpose flour
  • 1 tablespoon sea salt
  • 2 sticks softened unsalted butter, plus more for pans
  • 1/2 cup Lemon Extra Virgin Olive Oil
  • 1/2 cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs
  • 2 tablespoons sanding sugar 

  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
  2. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  3. Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  4. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
 For the Lemon Curd
  • 3/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 4 Tbs. of Butter Extra Virgin Olive Oil 
  • 1 cup granulated sugar

Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.
Chantilly Cream
  • 2 cups heavy whipping cream, chilled
  • 1/3 cup granulated sugar
  • 2 teaspoons good quality vanilla extract

1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

Fresh Berries
  • 2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries
  • 1/2 cup Peach White Balsamic
Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.

To Assemble The Trifle

1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish.  Use a pastry brush to dab Peach White Balsamic on to the pound cake.  Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Serves 10 -12 generously