If you love stone fruits, balsamic vinegar, and/or non-traditional toppings, please keep reading. In my head (remember, I can’t eat any of this stuff) this recipe is a great idea. It has a fancy title, and seems like something you would find in an up-scale restaurant. Well, needless to say, the kids, and The Papa couldn’t see themselves at an up-scale restaurant. Poor me, I don’t live in a house of people who understand fancy. I’m sure someone out there will appreciate this recipe, make it their own, and give it a try.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Diabetic Friendly, Paleo Compatible, GAPs Compatible, AIP Compatible, SCD, Compatible, Corn Free Compatible, Vegan Compatible
For Vegan: Use maple syrup or date syrup instead of honey
For Paleo, GAPs, AIP, SCD, and Corn Free: Use a legal/safe butter/alternative, but not Olive Oil.
8 TBSP Dairy Free Butter
1 – 2 tsp Organic Balsamic Vinegar
1.5 TBSP Raw Organic Honey
1/4 tsp Organic Ground Ginger
1 Organic Peach
2 Organic Plums
4 Organic Apricots, sliced like thin segments
1/2 tsp Sea Salt
Related post: Paleo Peaches Dessert Recipe
Cube the peach and plums. Next, slice your apricots. Heat a pot on medium heat (375) and add all of your ingredients. Mix things around so nothing burns, and after 5 minutes, turn the heat down to low (175). Allow it to simmer for 12 – 15 minutes without a lid, stirring occasionally.
There’s a range on the balsamic because no one around here likes it. However, I know there are some who will love the balsamic and use the full 2 teaspoons. To you, thank you. I hope you and your household enjoy this on ice cream, and possibly toast too.