Wow can you believe Summer has come and has almost gone so fast?! Labor Day is lurking around the corner.

This time of year I try to use up as many seasonal fruits and vegetables as I can that are about to come to an end. Blueberries, sweet Jersey corn, tomatoes, watermelon, zucchini…and my favorite – peaches. I enjoy cooking with peaches because you can eat them raw, put them in a breakfast smoothie, grill them served with ice cream for dessert or use them with your main entree as in this recipe.

You can serve this sauce over poultry, pork or seafood, whatever suits your fancy. I hope that you enjoy this end of Summer sweet and savory sauce as much as I do.

Peach, Gorgonzola Balsamic Sauce

Ingredients:

3 peaches, sliced

1 red onion, thinly sliced

2 cloves garlic, minced

1 tsp. garlic powder

1 tsp. onion powder

6 ounces crumbled Gorgonzola cheese

Hearty drizzle of Balsamic vinegar … about a 1/4 of a cup

1 TBS olive oil

Salt & Pepper to taste

Directions:

1. Heat a sauté pan over med-high heat.
2. Add the olive oil, onion and garlic – sauté for five minutes until the onions are tender.
3. Add all the remaining ingredients except the Balsamic vinegar and cheese.
4. Cook for another 3 – 5 minutes until the peaches are wilted and tender. (Watch the pan closely, they will turn to mush quickly, you want the peaches to hold their shape.)
5. Take the pan off the heat, add the cheese and Balsamic vinegar and give it a good stir.
6. Serve over your choice of protein.

Click here to download a printable copy of the Peach Gorgonzola Balsamic Sauce Recipe