Summer Peaches

1. 1

   Whisk the citric acid into the simple syrup.

2. 2

   Cut the peaches into 8 wedges each (dont peel them) and toss them in the syrup.

3. 3

   Remove the peaches from the syrup and place on a tray or platter.

4. 4

   Wrap tightly in plastic wrap and chill for at least 2 hours.

5. 5

   Put the vinegar in a small nonreactive saucepan and simmer gently until thick and syrupy, 10 minutes.

6. 6

   Let cool before using

7. 7

   Divide the peaches and cheese among dessert plates.

8. 8

   Drizzle with a little of the balsamic glaze and garnish with the pistachios, some basil, and salt.

No additional tips available.