Peaches with Balsamic Cherries

by Liz on August 15, 2011

Peaches with Balsamic Cherries

I’m probably committing the cardinal sin of food blogging, and that is posting two similar recipes in a row. There isn’t much of an excuse other than that I came across more peaches at the state farmers market recently. For a peach fiend like me, the more ways to eat them, the better. I figure this time of year, nobody will mind another way to use up what they’re compulsively buying at the store, farmers market, roadside stand, or getting in their CSA box.

yep, peaches.

I wish I could blame being a food blogger on a few unwanted pounds, but the truth is that I started my summer off with a 10-day trip to San Francisco, followed by a move across town, and then a couple months of relentless 100-degree temperatures. Let’s say I haven’t been making the wisest food choices in the world. Awhile back, when Borders was going out of business, and I still lived next-door to one, I hit up their cookbook section when the prices were lower and picked up The Food You Crave by Ellie Krieger. I’d been eyeing it for awhile, and the recipes seemed like a really great compromise of healthy and delicious. After buying all those peaches, I considered making another tart, but felt perhaps I should lighten things up a bit, so I was pleasantly surprised to find a recipe in this book that looked good.


For now, it’s just baby steps, because I’m back to school in two days. I’ll be starting at North Carolina State University as a transfer student. I’ll admit it’s a bit intimidating going from community college to a school with a student population roughly around 35,000. My feet are sore from walking all over campus the last few days just to get my bearings.

North Carolina State University

(Copyright of University of North Carolina)

But, perhaps all that walking combined with delicious and healthy recipes like this one will get me back to a comfortable place, or at least a place where the pants that were loose last spring aren’t so tight anymore. If I’ve learned one thing from being in school, it’s that when the schoolwork starts to feel overwhelming, there’s pretty much nowhere else I’d rather be than in the kitchen, escaping all that reading and research papers. If you have any advice for this student besides “get involved!” (sorry, long day at orientation today), I’d appreciate it!

cherries in balsamic syrup

Peaches with Balsamic Cherries
Not really adapted at all from The Food You Crave by Ellie Krieger

Note: This is not a very complex recipe at all, so there isn’t a lot of room for adaptation, but if you have any good ideas on adding anything, go for it and let me know how it goes. I figured I’d stick to the basic recipe. I think perhaps it could use a touch of vanilla? I might pour the extra cherries and syrup I have back in a pan with a little to see how it tastes. I’ll post in the comments and/or adapt the recipe if it turns out well.

Serves 4


1/2 pound of fresh sweet cherries, halved and pitted
2 tablespoons sugar, plus a little more if needed
2 tablespoons balsamic vinegar
1 pound-about 4 medium ripe peaches, cut in half, pitted and sliced


In a small saucepan, heat the pitted and halved cherries, sugar, and balsamic vinegar over medium heat until boiling. Continue to boil for about five minutes, stirring occasionally. Combine cherries and syrup with the sliced peaches in a medium bowl and serve.

{ 3 comments… read them below or add one }

KB September 3, 2011 at 1:58 pm

Yum! I usually devour a bag of cherries before I can cook/bake them up in any recipe, but this looks quick enough that I want to try it, haha. I’d probably pour the mixture over a bowl of ice cream, though…so much for being healthy. :P

Also, best of luck with school! I start myself in a few days and am really nervous. I’m going from part-time continuing ed (with a car) to full-time grad student (without), so I hear ya there. My secret weapon so far has been my bobble ( since I’ll eat anything but am really picky about my water, go figure. Let me know if you have any tricks yourself, I’ll use all the help I can get this semester, haha.

Maureen September 3, 2011 at 6:06 am

What a great idea. I love fresh cherries. They are in season over Christmas in Australia and this dish would be perfect for the holidays. I won’t forget it!

TheRosiestCheeks August 18, 2011 at 11:47 am

This look scrumptious! The pictures are beautiful, and the colors are great!


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