Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can substitute 1 teaspoon vanilla extract for the vanilla bean; just stir it in after the mixture is reduced. Also, nectarines can be substituted for the peaches.

Recipe by Cooking Light June 1998


Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Combine the first 3 ingredients in a medium nonaluminum saucepan; bring to a boil. Reduce heat; add peaches, and simmer 7 minutes or until tender. Remove peaches with a slotted spoon; place in a shallow dish. Bring cooking liquid to a boil, and cook until reduced to 1/2 cup (about 7 minutes). Discard vanilla bean; pour syrup over peaches. Cool to room temperature.

  • Combine preserves and 4 teaspoons peach syrup; stir with a whisk. Place 3 peach quarters and 1 1/2 tablespoons peach syrup in each of 4 dishes; top each serving with 2 teaspoons strawberry mixture and 1 teaspoon pistachios.

Nutrition Facts

132 calories; calories from fat 10%; fat 1.4g; saturated fat 0.2g; mono fat 0.9g; poly fat 2g; protein 1.1g; carbohydrates 31g; fiber 1.5g; iron 0.3mg; sodium 4mg; calcium 9mg.