- 1/3 cup sugar
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 2 cups sliced peeled peaches (about 3 medium)
- 1/3 cup heavy whipping cream
- In a small saucepan, bring sugar and water to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in vanilla.
- Place peaches in two small baking dishes. Add syrup; stir gently to coat. Bake, uncovered, at 350° for 30-35 minutes or until peaches are tender. Serve warm or chilled with cream. Yield: 2 servings.
Originally published as Peaches 'n' Cream in Reminisce Extra July 2007, p52
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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