Peach and Heirloom Tomato Caprese Salad

1. Slice peach in half and remove pit. Cut each half lengthwise, into 1/4 inch thick slices.
2. Slice tomatoes horizontally into 1/4 inch thick slices.
3. Bring balsamic vinegar to a simmer in a small saucepan. Reduce until you reach a syrupy consistency (will continue to thicken as it cools) to create a balsamic glaze. Remove from heat.
4. Slice the ball of mozzarella into 1/4 inch thick slices. On 4 serving plates, layer tomatoes, mozzarella, peaches and basil leaves. Drizzle with cooled glaze. Serve immediately.