Recipe Roundup: Sigona’s Summertime Peach White Balsamic
This barrel-aged white balsamic is infused with the iconic flavor of a California summer: a juicy, ripe peach. It is a year-round favorite among our customers for its fresh, crisp flavor with just a touch of sweetness.
One of our go-to uses for this balsamic is to mix it with mild extra virgin olive oil, salt and pepper, then drizzle it over a Caprese salad made with heirloom tomatoes, fresh mozzarella and basil.
Olive oil pairing suggestions: Basil, Baklouti green chili, garlic, Meyer lemon fused, any non-infused Sigona’s Fresh Press extra virgin olive oil.
Check out some of our favorite serving suggestions below. Have a favorite use already? Drop a note in the comments to share your favorite recipe for summertime peach white balsamic!
Summertime Peach Balsamic Glazed Pork Chops
Ingredients
Ingredients:
- 4 large, bone-in pork chops
- 1 Tbsp Sigona’s Fresh Press organic Cuvée extra virgin olive oil from Portugal Hurry! Get this Cuvée before it’s out of season
- 2 garlic cloves
- 2 Tbsp honey
- 2 Tbsp Sigona’s Summertime peach white balsamic
- 2 Tbsp soy sauce
- 3 Tbsp chicken stock
- 1/4 teaspoon Sigona’s roasted sesame oil
- salt and pepper to taste
Instructions
- Season the chops on both sides with salt and pepper. Add the olive oil to a large skillet over medium-high heat. Add the chops and sear all sides until golden brown. Remove the chops from the skillet and set aside.
- Add the fresh minced garlic to the skillet and cook, stirring, until fragrant, about 20-30 seconds. Lower the heat to low. Add the honey, soy sauce, balsamic, sesame oil and chicken stock. Let the sauce come up to a rapid boil and then add the chops.
- Cook the chops, flipping once, to your desired internal temperature (USDA recommends 145ºF). About 4 minutes a side, depending on thickness.
- Serve the chops drizzled with any remaining pan sauce.
Butter Lettuce Hearts tossed with Chiquitita Olive Oil and Summertime Peach White Balsamic
This French-style salad is typically served after dinner. The lettuce is very lightly dressed in oil and balsamic – just enough so there is a hint of flavor. You’ll love the butter lettuce hearts; they’re soft and light and delicately delicious.
What you need:
- 3 tsp Sigona’s Fresh Press extra virgin olive oil (Chiquitita or the organic Cuvée from Portugal are a nice choice) *see note
- 1 tsp Sigona’s Summertime Peach White Balsamic* see note
- A pinch of coarse salt and freshly ground pepper to taste
- 5 oz. butter lettuce hearts, such as Organic Girl true hearts
Directions: Whisk together the oil and balsamic; lightly season with salt and pepper. Place the lettuce in a large bowl and add the oil mixture. Toss, toss, toss until all leaves are well, but lightly, coated. Divide among individual plates and serve immediately.
NOTES: There may not seem like enough of the oil and balsamic mixture to sufficiently coat all the leaves, but in this type of salad, the leaves are meant to be very lightly dressed. If you would like to add more, start with just an extra 1/2 tsp oil and a 1/4 tsp balsamic. Tossing the lettuce is key to coating all the leaves and allowing the oil & balsamic to do their magic.
Regarding the olive oil varieties, we work seasonally with olive oil just as we do with produce. We follow the seasons around the world to bring in the freshest olive oils available. Olive oils from the Northern Hemisphere are available from about December – June, and olive oils from the Southern Hemisphere are available from about June – December. A Sigona’s crew member can help you find the perfect oil for your palate or recipe.
Melon, Prosciutto and Arugula Salad with Sigona’s Summertime Peach White Balsamic
Ingredients
- 1/4 cup Sigona’s summertime peach white balsamic
- 1 Tbsp. minced shallot
- 1/2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/3 cup Sigona’s Fresh Press extra virgin olive oil such as Chiquitita. (Mix it up! Try Meyer Lemon fusion olive oil if desired).
- 1 Tbsp. chopped fresh herbs such as basil, chives and parsley
- 1 melon such as Origami cantaloupe, orange-flesh honeydew or cantaloupe, peeled, seeded and cut into 1/2-inch cubes
- 1/2 cup thinly sliced red onion*
- 8 thin slices prosciutto cut into thin strips
- 10 oz. wild arugula washed and spun dry (very dry!)
- 1 cup roughly chopped toasted sprouted gourmet almonds
Instructions
- In a mixing bowl combine the balsamic, shallot, mustard, salt and pepper; whisk to combine. While continuing to whisk, add the oil in a slow and steady stream. Whisk in the fresh herbs and set aside.
- In a large bowl, combine the melon, red onion, prosciutto, wild arugula and sprouted almonds. Drizzle with a couple tablespoons of the vinaigrette and season lightly with salt and pepper. Toss gently to combine; all ingredients should be well coated with the vinaigrette; add more if needed, but not too much.
- Serve immediately, serve remaining vinaigrette on the side.
Notes
Caprese Salad with Heirloom Tomatoes Drizzled with a Summertime Peach White Balsamic & Meyer Lemon Olive Oil Vinaigrette
Ingredients
Vinaigrette:
- 3 Tbsp Sigona’s summertime peach white balsamic
- 3 Tbsp Sigona’s Meyer lemon fusion olive oil
- Salt and pepper to taste
Caprese:
- 1 lb. assorted heirloom tomatoes cut into 1/4-1/2-inch thick slices (I’m partial to the Cherokee Purple)
- fresh basil chiffonade, about 2 to 3 tbsp total
- 8 oz. fresh mozzarella such as Galbani, cut into 1/4-inch thick slices
- Salt and pepper to taste
Instructions
- Slice the tomatoes first and sprinkle lightly with salt and pepper. Let them rest for a few minutes to bring out the intense tomato flavor.
- In a small bowl, briskly whisk together the three ingredients for the vinaigrette.
- Arrange the tomato slices and mozzarella slices, slightly overlapping one over the other, on a serving platter. Sprinkle on the chiffonade basil and drizzle on the vinaigrette.
Grilled, Basil-Rubbed Pork Chops with Fresh Peach Mostarda
Ingredients
Ingredients:
- 3 yellow peaches firm but ripe (about 1 ½ cup diced)
- 2 Tbsp Sigona’s garlic olive oil
- 1 shallot minced
- 1/2 cup Sigona’s summertime peach white balsamic
- 1 Tbsp grainy mustard
- 2 tsp Dijon
- Pinch of salt
- 4 boneless pork chops
- 2 Tbsp Sigona’s basil olive oil
- Salt and pepper to taste
Instructions
- Peel and dice the peaches, discarding the pit.
- Heat garlic oil in a medium saucepan over medium-high heat. Add the shallots and sauté until soft; about 2 to 3 minutes. Reduce to medium-low and add the balsamic; bring to a simmer. Add the mustards and a pinch of salt, stir and then add the peaches. Bring the mixture to a simmer, stirring occasionally, until the liquid has just about evaporated and the mixture has thickened, about 15 to 18 minutes. Remove from heat and set aside.
- Preheat an outdoor grill or indoor grill pan over high heat. Rub the pork with the basil oil and season both sides with salt and pepper. Grill the pork for about 3 to 5 minutes a side, depending on thickness of the chops you may need more time, flipping once. They’re cooked through when an internal thermometer reads 145°F.
- To serve, arrange pork on a serving platter and spoon the mostarda on top. Serve remaining mostarda on the side.
Notes
Heirloom Tomato Salad with Nectarines, Fresh Mozzarella, Crumbled Bacon and Arugula, Tossed in a Summertime Peach and Basil Vinaigrette
Ingredients
Ingredients:
- About 2 cups baby arugula more less, as you wish
- 2 tsp. Sigona’s summertime peach white balsamic see note
- 2 tsp. Sigona’s basil olive oil see note
- 2 or 3 heirloom tomatoes a few 1/2”-thick slices each
- 1 to 2 large nectarines sliced into 1/2”-thick wedges
- 4 to 6 oz. fresh mozzarella sliced and halved
- Salt and pepper to taste
- 3 or 4 slices cooked bacon crumbled, optional
Instructions
- Toss arugula in a large bowl with the balsamic and basil oil. Set aside.
- On a large platter, arrange the tomatoes, nectarines and mozzarella in a pleasing pattern. Season with a little salt and pepper. Sprinkle the arugula around the top, tucking some down between and underneath the other ingredients.
- Top the salad with crumbled bacon; serve.
Notes
Citrus Caprese Salad with Beets, Mozzarella and a Basil-Peach Vinaigrette
It’s tart, earthy, creamy, and herbaceous — the nontraditional ingredients used in this recipe allow caprese to be in season almost all year. Finishing with a combination of Sigona’s Summertime Peach White Balsamic and Sigona’s Basil Oil adds a flavor that’s not to miss. Serves 2 to 4.
Ingredients:
- 2 beets, roasted*, peeled and sliced about 1/4″ thick
- 2 navel oranges
- 8 oz. fresh mozzarella, cut into 1/4″ thick slices
- Sigona’s Basil Oil, for drizzling
- Sigona’s Summertime Peach White Balsamic, for drizzling
- Salt and pepper, to taste
- Minced beet greens and/or leaves, for garnish
Directions: Slice the top and bottom off of the oranges so they sit level. Using a paring knife, slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Cut the oranges crosswise into slices about 1/4-inch thick.
On a serving dish, arrange the salad either in a line or a circle, using a repeating pattern of a slice of orange, a slice of beet and a slice of mozzarella. Season the dish with salt and pepper; drizzle with a bit of basil oil and balsamic. If desired, top with some minced beet greens. Serve.
*To roast a beet: Preheat oven to 400°F. Scrub the beets and then trim off the root and stalk ends. Save the greens for another purpose, such as salad or garnish. Wrap each beet individually in foil and place on a baking sheet. Roast the beets for 50 to 60 minutes or until they can be easily pierced through the center with a fork. Remove the beets from the oven and allow to cool to the touch. Remove from foil and rub off the skin. They’re now ready for use.
Fresh Peach, Grilled Corn and Arugula Quinoa Bowl with a Spicy Peach Vinaigrette
Ingredients
Ingredients:
- 1/2 cup uncooked quinoa
- 3 Tbsp. Sigona’s jalapeño olive oil or Baklouti green chili olive oil. These are spicy oils. Try them first! To tame the heat, try cutting the amount with regular Sigona’s olive oil.
- 2 Tbsp. Sigona’s summertime peach white balsamic
- 1 Tbsp. soy sauce liquid aminos or coconut aminos
- 2 tsp. honey such as local, raw Avocado Sage honey from Honey Hole Honey Co., available only at Sigona’s
- Juice of half a lime
- 1 tsp. fresh ginger grated
- 2 ears grilled or roasted corn kernels removed
- About 1/2 cup fresh basil roughly chopped, plus more leaves for garnish
- Optional: 1/4 cup fresh mint roughly chopped
- 2 green onions sliced on the bias
- 2 Sweet mini peppers seeded and diced
- 1/2 cup cherry tomatoes halved
- About 2 big handfuls arugula
- 1 or 2 ripe yellow peaches pitted and thinly sliced
- Optional: A couple Tbsp. crumbled goat cheese or feta leave it off for a dairy-free bowl
- 1 avocado peeled, pitted and thinly sliced
- 1/3 cup almonds roughly chopped
- Freshly ground black pepper
Instructions
- Cook quinoa according to package directions.
- In a large bowl, whisk together the olive oil, balsamic, soy/aminos, honey, lime juice and ginger.
- To the vinaigrette, add the quinoa, corn, basil, mint (if using), green onions, peppers and tomatoes; stir to combine. Add the arugula and toss until well incorporated.
- Transfer mixture to a serving bowl or divide among 2 to 4 smaller bowls. Top the dish with the sliced peach and avocado, sprinkle on the almonds and feta, and finish with freshly ground black pepper. Serve immediately.
Fresh Greens and Local Nectarine Salad with Sigona’s Summertime Peach & Meyer Lemon Vinaigrette
Feel free to add or remove more summer fruits as you see fit, or as you see in your fridge when it comes time to make this salad! Strawberries would make a nice addition. Serves about 4-6.
Ingredients:
- 1/4 cup Sigona’s summertime peach white balsamic
- 1/4 cup of Sigona’s Meyer lemon fused olive oil
- Salt and pepper, to taste
- 1 lb. spinach or arugula (if it’s not pre-washed, make sure you get it very dry after rinsing)
- 1 – 2 locally grown nectarine, pitted and chopped
- 1 – 2 green onions, diced on a bias
- 1/4 cup dried blueberries (or other dried fruit – we have a lot!)
- 1/4 cup orange honey walnuts or glazed walnuts
- 4 oz. crumbled Feta or goat cheese
Directions: In a small bowl, whisk together the balsamic, olive oil, salt and pepper.
Place greens in a large bowl. Top with the nectarine, green onions and dried blueberries. Drizzle on the vinaigrette and toss, toss, toss, toss. I mean really toss – you want to get all the pieces coated well.
Top the salad with the walnuts and crumbled cheese. Serve immediately.
Summertime Peach & Garlic Grilled Shrimp with Nectarine, Cucumber & Lime Chop Salad
Equipment
- 4 skewers (if wooden, soak in water for at least 10 minutes before use)
Ingredients
Chop Salad:
- 2 nectarines diced
- Half an English cucumber halved, seeded and diced
- 1/4 cup diced red onion
- 1 to 2 Tbsp minced jalapeno to taste
- Zest and juice of 1 lime about 1 to 2 Tbsp juice, or to taste
- 1 1/2 tsp. Sigona’s garlic olive oil
- Salt to taste
Shrimp:
- 16 jumbo/extra jumbo raw shrimp 16-20 ct. (about 6 to 8 oz. total), deveined and shelled; tails optional
- 3 Tbsp Sigona’s Summertime peach white balsamic
- 3 Tbsp Sigona’s garlic olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the salad to give it time to sit and allow the flavors to meld. In a medium bowl, gently stir together all the ingredients, starting with just a pinch or two of salt. Stir occasionally, while preparing and marinating shrimp; adjust seasoning as needed.
- In a medium zip-top bag, mix together the balsamic and oil. Season lightly with salt and pepper then add the shrimp. Allow to marinate in the fridge, flipping the bag every now and then, for no more than 30 minutes or the balsamic will begin to cook the shrimp.
- Remove shrimp from marinade and thread onto the skewers. Grill the shrimp skewers on an indoor grill pan or outdoor grill over medium-high heat for 1 to 2 minutes a side, flipping once, until the exterior is pink, tails are reddened and the flesh is slightly opaque. Remove from grill and set aside.
- Stir the salad and transfer to a serving platter. Place grilled shrimp skewers atop the salad and serve.
Prosciutto-Wrapped Peaches and Basil with a Summertime Peach Balsamic Reduction
Sweet, salty and herbaceous, with a little tangy flavor from the peach balsamic reduction, these make a simple, healthy, delicious and beautiful appetizer. You can use nectarines in place of the peaches, if desired. Mint can also be used in place of the basil. Makes 16 slices, serves 8.
Ingredients:
- 1/2 cup Sigona’s Summertime peach white balsamic
- 3 slices prosciutto
- 2 locally grown California Clean peaches
- 16 small basil leaves, about 1-inch long (slice larger leaves if needed)
Directions: Pour balsamic into a small saucepan over medium heat. Bring it to a slow simmer; let reduce over the heat for about 3 minutes. Turn the heat to low; allow it to continue to reduce, stirring occasionally, until reduced by about half, about 3 minutes more. Remove from heat (it will continue reducing and become syrupy).
Meanwhile, slice each piece of prosciutto lengthwise into three strips, then slice each strip in half.
Slice each peach in half and remove the pit. Cut each half into 4 slices. Place a basil leaf on one side of each peach slice and then wrap a strip of prosciutto around the middle of the peach, securing the basil leaf to the peach. Place on a serving dish. Repeat with each peach.
Just before serving, drizzle the balsamic reduction over the prosciutto-wrapped peaches.
Fresh Summer Fruit Salad with a Summertime Peach White Balsamic Reduction
These are some of my favorite summertime flavors, all topped with a light, syrupy peach balsamic reduction. You can always try basil in place of the mint for another new twist on this classic dish. It also makes an absolutely amazing ice cream topper or a delightful fruit shortcake with fresh whipped cream.
Ingredients:
- 1 fresh, local peach or nectarine, halved, pitted and cubed
- 1 cup fresh strawberries, stemmed and quartered
- 1 cup fresh raspberries and/or blueberries
- 1/3 cup Sigona’s Summertime peach white balsamic (Our Golden Pineapple balsamic would be another great option.)
- 1 Tbsp chopped fresh mint or basil, depending on which flavor you’d like to incorporate
Directions: Combine all the fruits together in a large bowl. Set aside.
Add the balsamic to a small skillet over medium high heat. Bring to a light boil, stirring, and cook for two minutes. Stir in the mint and remove from the heat.
Drizzle the reduction over the fruit. Gently fold to mix well. Refrigerate for at least 30 minutes before serving.
NOTE: This also makes an absolutely amazing ice cream topper or a delightful fruit shortcake with fresh whipped cream.
Nectarine & Prosciutto Pizza with Pesto and Fresh Mozzarella
Ingredients
For the pizza:
- 2 to 3 Tbsp. prepared basil pesto see a recipe for Sigona’s pesto below, more or less to taste
- 3 to 4 oz. fresh mozzarella sliced
- 2 to 3 Tbsp crumbled feta
- 1 Viccolo organic corn meal pizza crust regular or gluten free
- 1/2 cup thinly sliced prosciutto
- Half of 1 locally grown California Clean nectarine halved, pitted and sliced into at least 6 pieces
- 2 to 3 tsp. Sigona’s Summertime Peach White Balsamic see note
- Black pepper to taste
For the pesto (makes about 3/4 cup):
- About 1 cup semi-packed fresh basil leaves (you can try arugula in place of the basil)
- 1 to 2 cloves garlic
- 1/4 cup freshly grated Parmigiano Reggiano
- 3 Tbsp of pine nuts
- 1/4 tsp. or so each salt & pepper
- About 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil
Instructions
- For the pizza: Directions: Evenly spread the pesto over the pizza crust. Add on a layer of fresh mozzarella slices and a sprinkling of Feta. Evenly distribute the sliced prosciutto on top of the cheeses, then add, in a circular manner, the nectarine slices.
- Bake the pizza according to the directions on the Viccolo crust package.
- Just before serving, drizzle on the peach balsamic. Finish with a few twists of fresh-cracked black pepper.
- For the pesto: Place all ingredients, except the olive oil, in a food processor or blender. Turn on the processor to bring ingredients together for about 30 seconds, then drizzle in the olive oil, processing about 1 minute or until you get a good consistency (if you like your pesto sauce thicker, add a bit more cheese…if you want it thinner, add a bit more oil). Use immediately or cover well and store in the fridge up to a week. It also freezes well.
Notes
Spice-rubbed Chicken with a Fresh Press Manzanillo, Fresh Peach & Avocado Topping
Pairing the fruity, freshly pressed, medium-intensity Manzanillo from Australia with in-season produce enhances the lovely, summery flavors in this dish. Try the rub with a fish, such as mahi-mahi or snapper, if you prefer something other than chicken. Serves 4.
Chicken
- 2 large chicken breasts, filleted in half so there are 4 thin pieces (about 1 inch thick)
- 1 tsp cumin
- 1/2 Tbsp paprika
- Salt & pepper (heavy on the salt)
- Sigona’s Fresh Press extra virgin olive oil, such as Manzanillo (AUS) olive oil, for brushing
- Juice of 1 large lime
Avocado-Peach Topping
- 1/2 a large avocado, halved, pitted, peeled and diced
- 1 medium ripe peach, peeled, pitted and diced
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil, such as Manzanillo (AUS) olive oil
- 3/4 Tbsp red wine vinegar
- 1 Tbsp Sigona’s Summertime peach white balsamic
- 1/2 tsp ground cumin
- 1/4 c cilantro
- Salt and pepper
Garnish (optional)
- 4 lime wedges
- 4 sprigs of cilantro
Directions: Begin by preparing the avocado-peach topping. In a medium bowl, whisk together the olive oil, peach balsamic and red wine vinegar. Add in seasonings and whisk to combine. Add in fruits and cilantro, stir gently to coat. Set aside.
Heat an indoor stove top grill or outdoor grill to medium high heat.
Brush one side of each of the 4 chicken filets, season with salt, pepper and equal parts of the cumin and paprika. Flip chicken, brush with olive oil and season with salt and pepper only.
Place chicken on the grill, cumin- & paprika-seasoned side down first. Cook for about 3 minutes a side or until juices run clear. Remove from heat, place on a serving platter and squeeze lime juice over all four pieces of chicken.
Top each chicken with a spoonful of avocado-peach topping, garnish (if doing so) and serve.
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