Grilled Peach Caprese

Fresh peaches, halved and pitted

Fresh mozzarella cheese, sliced to 1/2 inch

Fresh basil leaves

1/2 cup Bang Candy Peach Basil Simple Syrup

1/2 cup red wine vinegar

Extra virgin olive oil

Sea salt and fresh-ground pepper to taste

For the glaze:

Combine equal parts Bang Candy Peach Basil Simple Syrup and red wine vinegar in small saucepan. Simmer at med-hi until liquid is reduced by half. Allow glaze to cool.

Brush peach halves with olive oil and, using a grill or grill pan heated to medium, cook them for 3-6 minutes, according to desired doneness. Arrange grilled peaches with basil leaves and sliced fresh mozzarella on a serving platter. Sprinkle with sea salt and fresh pepper and drizzle with olive oil and with peach-vinegar glaze and serve. Easy to make as much or as little as you'd like!

Note: This peach glaze is also delicious blended with a little olive oil as a simple salad dressing for fresh greens. 

Peach Basil Nectar Syrup
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