So, are you still hungry? Everyone pleasure centers are probably screaming for mercy, but this is America you guys. More is better, right? Two superlative inducing courses down, one super seasonal dessert left. Plus you did put that bottle of Moscato d'Asti in the fridge to chill didn't you? Good, I knew you would.
So how to finish to make sure that everyone has a meal they'll never forget (as if the memory of that lamb isn't burned permanently into their cerebellums)? Especially when bellies may be busting around the table. Maybe taking it down a notch with something light and fresh is the deal. Well, assuming you have access to the bushels of fresh peaches flooding markets everywhere this time of year, and are grabbing the last of the seasons fresh blueberries, then you are good to go with maybe the easiest (you can even make this while everyone is digesting all that lamb), best dessert you'll have this summer, and I guarantee you'll pull it out again and again. At the market last week found the most incredible, luscious white peaches that were perfect for this. The peaches and blueberries, lightly coated with the balsamic glaze, just burst in your mouth with bright, sweet flavor. This was another epicurious find that with a glass of that most addictive of Italian dessert wines, Moscato d'Asti from Italy's Piedmont region, is almost too good. And in case your already thinking "More wine? OMG!" then moscato is the perfect choice. Lightly fizzy, low in alcohol (usually just 5%), with a delicate sweet, spicy, floral character, if you haven't ever tried one, YOU MUST! If you have, then I know you're already nodding your heads in agreement. As far as producers of this magical elixir to look for, I've had almost all of them, and there usually isn't a huge difference. It seems, remarkably, that they're all good!
So there it is. The perfect dinner party, in order and ready to. The only question: whose lucky enough to be on your invite list?!
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Balsamic Blueberries and Peaches
adapted from epicurious
3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 lb)
1 lb peaches or nectarines, sliced
1/2 teaspoon black pepper (optional)
Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat. Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.
*Cooks note: Vary sugar depending how sweet and ripe your fruit is.
Makes 4 servings.