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White balsamic adds that vinegar tang to fruit compote while adding its own fruity intensity making a delicious warm topping on ice cream, crusty bread and cheese, and braised pork or poultry.

Balsamic fruit compote can be made with frozen fruit in the Winter and fresh fruit in the Summer. My favorite all year fruits for this dish are strawberries and peaches.

The example here is using peaches over crusty bread and cheese. Substitute strawberries and white strawberry balsamic for the alternative.

Chop peaches or strawberries (defrosted frozen or fresh), drain most of the juices, and place 1 cup of the fruit into in a heavy saute pan.

Add 1/4 cup enfuso peach or white strawberry balsamic vinegar over the fruit and simmer on medium/low heat until sauce is thick and bubbly.

For a light lunch on crusty bread:

Lightly toast hearty artisanal nutty whole grain bread and set on a plate.
Scoop chevre goat cheese onto the warm bread.
Layer with warm fruit compote
Top with thinly sliced fresh basil.

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Summer & Winter Fruit Compote (Peach or Strawberry Balsamic)