I  remember finding this recipe in a magazine years ago – and the first time I served it.

I was intrigued by the balsamic vinegar syrup and the addition of cracked black pepper to a fruit dish.  The dish is visually pretty with deep, dark and light bright colors – and layers of flavor…sweet, sour and savory.

The group I served it to was both adventursome and picky eaters.  I’m pretty sure everyone loved it – even after I told them what was mixed into the fruit!

This sauce would be delicious on it’s own over yogurt or ice cream too.

The fruit is delicious within a few hours of preparing -and is equally good – but not as pretty after a few days.  And, the sauce is equally delicious on its own – or served over ice cream or plain yogurt within a week.

You can peel the peaches if they are extra fuzzy – but it is not required. If the blueberries are small and sour, you can add a bit more sugar to sweeten (I’d suggest just another tablespoon)

I just made this again over the fourth of July holiday weekend.  It was as good as I remembered it to be.  I hope you try it soon!