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 ...

Add the peaches together with just enough water to cover them and bring to the boil. Reduce the heat and simmer for about 15 minutes. Remove the peaches from the wine syrup and set aside.

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 ...