Preheat the oven to 180 ºC.
Peach pie with balsamic vinegar
- 4 large, ripe peaches
- 1/2 cup brown sugar
- 1/4 cup Borges extra virgin olive oil
- 2 tablespoons Borges balsamic vinegar
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1 puff pastry
- 1 container ricotta
Step by step
Wash, peel and slice the peaches into 3 cm slices. Set them aside.
Place the puff pastry in a tart pan, prick the bottom with a fork and bake until golden brown.
Take it out of the oven and wait for it to cool a little.
Spread the ricotta over the bottom of the crust. Set it aside.
Combine the oil, sugar and vanilla extract in a pan. Caramelize the sugar over low heat, and then add the peach slices. Take the mixture off the heat and pour it over the ricotta in the tart pan. Decorate with sliced almonds and a sprinkling of balsamic vinegar.