CHOCOLATE BALSAMIC POACHED PLUMS with BUFFALO MOZZARELLA

CHOCOLATE BALSAMIC POACHED PLUMS with BUFFALO MOZZARELLA
Here’s another little culinary treat for you Galley Peeps.
That wonderful chocolate balsamic vinegar is safely hidden away in my cupboard,
but it keeps calling to me.
…especially after that memorable grilled cheese
So rich,
so delicious!
This time I used it to enhance some fresh plums,
added in some toasted almonds, a sprinkle of herbes de Provence
and fresh Buffalo mozzarella.
CHOCOLATE BALSAMIC POACHED PLUMS
with
BUFFALO MOZZARELLA
2 servings
2 tbsp slivered almonds
2 fresh plums (I had 4 but someone ate two)
2-3 tbsp chocolate balsamic vinegar
1 ball of fresh buffalo mozzarella, sliced
1-2 pinch herbes de Provence
olive oil
sea salt & pepper
In a dry fry pan gently toast the almonds over medium heat,
being careful not to burn them as they toast quickly.
Remove and set aside.
Heat the vinegar in the same pan.
Slice the plums (about 1/4″ thick, removing the pit)
Add the slices to the heat vinegar and poach gently
until plums soften.
Arrange mozzarella slices on 2 plates.
With slotted spoon remove the plum slices and arrange over cheese.
Drizzle with thicken vinegar,
some olive oil.
Season with pinches of herbes de Provence,
and salt and pepper.
Top with slivered almonds

 

…and don’t you dare discard the rest of that thickened elixir!
Serve on the side with some bread or fresh pita.

 

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