Makes 4 servings
3 tablespoons sugar or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 pound)
1 pound of peaches sliced (Watsonia Farm)
1/2; teaspoon black pepper (optional)
1. Boil 3 tablespoons sugar with vinegar, and 1-cup blueberries in a 1 to 1 ½ quart heavy saucepan, stirring, 1 minute. Remove from heat.
2. Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, and then add sugar to taste. Let stand tossing occasionally, 30 minutes.