This is a very similar take on macerating strawberries in dark balsamic vinegar. Â I am using Peach Aged White Balsamic Vinegar from Spicewood Food Company and can be ordered on-line at Spicewood. Serves 4.
2 ripe peaches pealed and diced
2 1/2 tablespoons of Peach Aged White Balsamic Vinegar
1/4 cup of Mascarpone cheese
1 1/2 tablespoons of honey
4 Puff Pastry Shells
Peal and dice the peaches and and the peach vinegar and set aside to macerate for at least an hour. Â Bake puff pastry shells according to box instructions. Â While shells are baking mix Mascarpone cheese and honey. Â Once shells are cool enough to handle remove the top and fill half way with mascarpone cheese mixture, add peaches and juices and top with shell lid. Â Repeat for the remaining shells.