Balsamic Peach Sauce

Erin McDowell

There’s a time and place for store-bought marinade (when your in-laws unexpectedly pop over 20 minutes before dinnertime, ugh). But it’s date night, and that year-old, half-empty bottle of balsamic vinegar in the back of the fridge just isn’t gonna cut it. Enter this balsamic peach sauce. Brush the sweet-and-tangy mixture onto grilled meat or use it as a marinade and then stash it in the freezer for next time.

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2 peaches, peeled and chopped

4 roasted garlic cloves (or 1 raw garlic clove)

2 sprigs fresh thyme

3 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil


1. In a medium saucepan, combine the peaches, garlic, thyme, balsamic vinegar and olive oil.

2. Bring to a simmer over medium-low heat and cook until the peaches are very soft, 25 to 30 minutes.

3. Puree in a blender or food processor until smooth.