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Farro is a whole ancient grain that is packed with nutrients and as nutty flavor and texture. The crisp green and golden plums and pluots at the farmers market that are sooo sweet and eaten when they are slightly crisp like apples totally inspired this dish. They are seasonal and typically found at open air markets.
Read MoreThis simple and light but elegant salad is a wonderful complement to a hearty meal.
We use the fresh fruit to complement our fruity white balsamic vinegar flavors. The light color of the balsamic is attractive on the salad and does not overpower the fresh fruit.
Read MoreSometimes fresh fruits can be hard to come by in the Winter. You can preserve some for special occasions by freezing. When defrosted they will be broken down, but they still have great flavor and can be used in sauces and salsas. When you combine them with a matching fruit balsamic vinegar, the fruit flavors pop even more and you get that tangy bite for contrast that vinegar can add.
In this sample, we used fresh peaches and peach balsamic vinegar to make peach salsa. Strawberries also freeze well and can be used for this recipe too with white strawberry balsamic vinegar.
In summer this recipe can be used with fresh fruit too!
Read MoreWhite 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.
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