This recipe, from the kitchen of recipe developer Jennine Rye, opts for the latter option, using fresh peaches, raspberries, and ice cream to great effect, assembling a dessert fit for a dinner ...

Add the lemon verbena and peaches to the saucepan. Bring just to a boil, then simmer gently over moderately low heat, turning the peaches occasionally, until just tender, 7 to 8 minutes.

Combine the water and sugar in a deep 2-quart saucepan. Bring to a boil, stirring occasionally. Reduce the heat to a simmer and add the peaches.

2 1/2 cups semidry Riesling. 1/4 cup sugar. 1/2 vanilla bean, split and scraped. 5 tarragon sprigs. 4 ripe but firm freestone peaches, halved and pitted ...

Yields 4 servings. Recipe is by Teresa B. Day. 1 cup brown sugar 1 cup water 1 cup spiced rum (or pinot noir or Riesling wine) 1 cup pear juice 4 whole, peeled and cored pears 1. In a 2-quart ...

1. Heat a grill to medium. 2. Cut the peaches in half, then cut again so the portions are all equally sliced. 3. Place the peaches on a grill. Grill for 3-5 minutes per side. Remove & set aside to ...

1. In a 2-quart sauce pan with lid, bring brown sugar and water to a boil. Reduce heat to simmer, and cook until syrup begins to thicken, about 5 minutes. 2. Whisk in the rum or wine and pear ...