After a “fruitful” trip to the Memphis Farmers Market, I wanted to use my finds as soon as possible. The blackberries and peaches that I purchased were amazing, and I knew I needed to make them quickly. I made this blackberry and white balsamic glaze to serve with a grilled peach caprese salad, and it was wonderful.
I used white balsamic in this recipe as I wanted to keep the brilliant purple hue of the blackberries. A regular balsamic would work as well, but I don’t think the colors would have been as pretty.
This recipe is very simple. The only issue comes in reducing it. Whenever you make a glaze, it will thicken as it cools down. Therefore, when you are reducing it you have to guess as to how thick it will get when cool. Stop cooking it too early and you’ll end up with watered down flavors and too thin of a glaze. Go too long and you’ll end up with jelly. Look for it to coat the back of a spoon and drip slowly and you will be in the right ballpark.
I made this to use on a caprese salad, where basil would be used. If you wanted to use it on chicken or fish, fresh herbs could be added towards the end of the reducing it to give it an extra layer of freshness. I almost added some hot pepper to this, and I may try that next time. This glaze is so flavorful it can handle some spicy heat. Enjoy!
- 1 cup white balsamic vinegar
- 1 cup fresh blackberries
- 1/4 cup honey
- Pour white balsamic in a small sauce pan over medium high heat.
- Add blackberries, and using a whisk or fork begin to mash them as they heat. Pour in honey.
- Bring to a boil, whisking often. Cook until reduced by at least half, and the glaze coats the back of a spoon.
- Pour glaze through a fine mesh strainer. Allow to cool before using.