• 1 qt. low fat yogurt
• 2 tsp. vanilla extract
• 2 TBSP brown sugar
• 1 cup skim milk
• 1 vanilla bean
• 8 fresh peaches

Slice peaches in half and remove pits and place in blender. Split vanilla bean in half and remove seeds. Place seeds in blender. Place all remaining ingredients in blender and puree. Adjust sweetness if necessary. Refrigerate for 1 hour before serving.

• 10 whole fresh peaches
• 1 whole jalapeno
• 1 bunch scallion
• 1/2 head cilantro
• 1 red pepper
• 1 tsp. fresh minced garlic
• 2 limes
• 1/2 cup corn oil
• Salt and pepper to taste

Turn gas grill on high and allow to heat for 30 minutes. Slice peaches in half and remove pit and reserve. Clean root ends from scallions and reserve. Clean cilantro and chop finely and reserve

Coat red pepper and jalapeno with 1 tsp. of corn oil and season with salt and pepper. Place red pepper and jalapeno on grill and char on all sides. Remove from grill and allow to cool.

Place peaches on grill and char on each side for 3 minutes and reserve. Season scallions with salt and pepper and cook on grill for 1 minute on each side and cool.

Using a micro plane, remove zest and juice limes and place in bowl. When peppers are cooled remove skin and seeds and chop finely and place in bowl with lime juice. Remove skin from peaches and rough chop and place in bowl. Chop scallions and add to bowl. Add remaining ingredients to bowl and season to taste with salt and pepper.

Note: this salsa is great with grilled pork, chicken or steak fish such as swordfish or marlin

• 8 each fresh peaches
• 2 TBSP brown sugar
• 2 oz. peach liquor

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup all-purpose flour
• 1 cup chopped pecans
• 1/2 granola cereal
• 1/4 lb. unsalted butter

Fill medium sauce pot halfway with water and bring to boil. Score and put an “x” in the bottom of peaches and blanch in water for 1 minute. Remove from water and cool in bowl of ice water for 30 seconds and remove. Peel skin and cut in half and remove pit. Place peaches in baking dish and sprinkle with brown sugar and peach liquor and reserve.

For crisp topping: Cream butter and sugars with paddle in stand mixer. Add flour, nuts and granola to bowl and mix to incorporate. Remove from bowl and place on top of peaches and bake until golden brown at 350°. Serve warm with either whipped cream of ice cream.