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 ...

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.

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.

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 ...

Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 12–15 minutes. (Very ripe fruit will take less time to cook.) ...

From refreshing sorbets to delectable baked desserts, these recipes will help you put those ripe, juicy peaches to good use.

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 ...

This variation takes its cues from the classic dessert known as a peach Melba. Traditionally, it’s made with gently poached peaches, raspberry sauce and vanilla ice cream.