Desserts That Are Not The Pits

Luscious Recipes With Peaches, Nectarines, Plums And Apricots

(CBS) 
Recipes:

White Sangria with Summer Fruits

Choose the ripest fruits you can find. Feel free to use one or any combination of the fruits listed below (you will need a total of 3 to 4 cups sliced, pitted fruit). If you'd like, top each glass off with sparkling wine or soda water to create a refreshing beverage that's just right for a hot summer's day.

Ingredients:
Ice cubes as needed
4 cups dry white wine
1/4 cup amaretto liqueur or apricot or peach brandy
2 Tbs. sugar
1 ripe peach, pitted and sliced
1 ripe nectarine, pitted and sliced
1 ripe apricot, pitted and sliced
1 cup pitted and sliced cherries

Method:

• Fill a large pitcher two-thirds full with ice cubes. Add the wine, liqueur and sugar. Stir until the sugar is dissolved. Add the peach, nectarine, apricot and cherries and stir to mix. Pour into chilled ice-filled glasses and serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen

Brown Sugar Peaches with Ice Cream

Summertime's sweet, fragrant stone fruits are wonderful for making quick and easy desserts. Here, a scoop of ice cream is topped with warm, lightly sugared peach slices. Look for deep yellow peaches that give slightly to gentle pressure, signs that they are juicy and flavorful.

Ingredients:
4 peaches
Juice of 1/2 lemon
4 Tbs. (1/2 stick) unsalted butter
1/4 cup firmly packed light brown sugar
2 Tbs. dark rum (optional)
1 pint rum raisin, vanilla or coffee ice cream

Method:

1. If desired, rub off any excess peach fuzz with a kitchen towel. Halve and pit the peaches, then cut them into slices 1/2 inch thick.
   
   
2. In a nonreactive bowl, toss together the peach slices and lemon juice. Set aside.
   
   
3. In a large fry pan over medium heat, melt the butter. Add the peaches and brown sugar and sauté the peaches until they are lightly browned and the sugar has caramelized, about 5 minutes. Remove from the heat and swirl in the rum.
   
   
4. To serve, scoop the ice cream into martini glasses or individual bowls. Top each serving with an equal amount of the warm peaches and drizzle with an equal amount of the pan juices. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Entertaining, Edited by Chuck Williams (Oxmoor House, 2004)