Fig Balsamic-Tomato, Strawberry Peach Topping

Dining Alfresco-triple fruit ice


½ cup diced peaches, fresh or canned-drained

½ cup sliced cherry tomatoes, heirloom or sweet

½ cup fresh blueberries

½ cup fresh sliced strawberries

Black Fig Balsamic Vinegar*

½ gallon Vanilla Bean Ice Cream* tested Eddy’s

Garnish: 4-6 whole strawberries & blueberries, sliced peaches


  1. Wash and pat dry all fruit and tomatoes. Slice and dice all fruits except blueberries. Place in small bowl and drizzle with fig balsamic. Gently toss to combine, cover with plastic wrap and marinate at room temperature up to 2 hours prior to serving.
  2. To serve: Place ice cream scoops in dessert cups, spoon fruit medley over ice cream, garnish with whole berries. Ice cream can be scooped in dessert dishes and frozen until ready to serve. Add fruit before serving. (Refrigerate leftover fruit.)

*Fig Balsamic vinegar can be found at Abingdon Olive Oil Co.

Keywords: Dessert