Fruit salad dessert featuring cherries and peaches in a balsamic syrup

http://www.youtube.com/
watch?v=Th3np_IvJp0

Less Sweet, So Delicious Fruit Salad – Marwin Brown
(Serves 2)

1 whole peach, sliced
1 cup cherries, pitted and halved
1 tablespoons balsamic vinegar
1/4 teaspoon cinnamon
1 tablespoons sugar

Heat cherries, vinegar, cinnamon, and sugar in a saucepan over medium heat for about 5 minutes, stirring occasionally. Place cherries and syrup in a bowl and toss with peaches. Serve warm.

Spaghetti & Meatballs – Mick Guzman

Meatballs (makes approx. 10 meatballs)
Ground beef, lean, 1 lb
Onion, small dice, ¼ cup (1 oz)
Garlic, minced, 2 tbsp (1/2 oz)
Red bell pepper, small dice, ¼ cup
(1 oz)
Green bell pepper, small dice, ¼ cup
(1 oz)
Worcestershire sauce, 2 tbsp
Dijon mustard, 1 tbsp
Salt, ¼ tsp
Pepper, ground, ½ tsp

Spaghetti Sauce (makes approx. 8 servings)
Olive oil
White onion, small dice, 1 cup (4 oz)
Garlic, minced, 2 tbsp
Red bell pepper, small dice, 1 cup (4 oz)
Red cooking wine, 1 ½ cups
Tomatoes, crushed, 6 cups [dry measure] (48 oz)
Rosemary, mince, 2 sprigs
Thyme, 2 sprigs
Canola oil

Saute onions, garlic and red pepper in olive oil to soften. Add tomatoes and simmer. Mix all meatball ingredients by hand in a bowl until well incorporated. Scoop out ¼ cup of mixture at a time and form balls by hand. Heat a separate pan with canola oil and brown meatballs on all sides, set aside and reserve. Pour off oil from meatball pan and deglaze with red wine, making sure to scrape browning from bottom of pan. Bring wine to a boil and reduce slightly. Blend tomato mixture in blender until smooth and add tomato mixture, herbs, and meatballs to red wine and simmer until heated through. Serve over whole wheat spaghetti noodles.