Marinated Peaches
Fruit and dessert
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 4 White-fleshed peaches
- 1 Tablespoon of chopped dried almonds
- 1 Lemon juice
- 1 Tablespoon of sugar
Instructions
- Peel the peaches, reduce them into wedges in a small bowl add sugar, lemon juice, a little water and leave to soak for six eight hours.
- Serve cold with a few almonds.
- Add 1.0 ml. of Aceto Sopraffino or 1.0 ml. of Aceto Sopraffino Riserva.
Notes
From the experiments conducted, it was found that Sopraffino and Sopraffino reserve vinegar can also be conveniently used on dense-pulp fruits ( e.g. peaches, apricots, kiwis, bananas ). In the present case, it was found that Sopraffino vinegar enhanced the sour taste of peaches ( especially if they were white pulp ). Using the reserve Sopraffino vinegar gave the peach a hint of spiciness while sweetening it.
Organoleptic analysis
OUR VINEGAR
The perception of tartness and the harmony of the other constituents of the vinegars: fructose, glucose, oxidized polyphenols and other solutes, were perfectly matched with sugars and very slight acidic hints of peaches.
