This is a very similar take on macerating strawberries in dark balsamic vinegar. 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. Bake puff pastry shells according to box instructions. While shells are baking mix Mascarpone cheese and honey. 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. Repeat for the remaining shells.