Sunday, April 10, 2011

Balsamic-Glazed Plums With Fresh Mozzarella, Pine Nuts & Mint

1 large ball of buffalo mozzarella, sliced into 1/4-inch thick rounds
4 ripe plums, pitted and quartered
1 1/2 cup balsamic vinegar
1/2 cup fresh mint, chopped
1/4 cup pine nuts, toasted
extra virgin olive oil
salt and pepper, to taste
Preparing the balsamic-glazed plums:
Put vinegar in a non-reactive saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup, about 15 minutes.

Add plums to syrup turning gently to coat and continue to cook for another 4 to 7 minutes more. Turn off heat and set aside to cool.

Assemble mozzarella slices on platter and season with salt and pepper to taste. Remove plums from syrup and place atop cheese. Drizzle syrup over the plums, and sprinkle the pine nuts and mint over the top. Drizzle a little olive oil and serve.

Serves 4 to 6


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