In a small saucepot, combine 2 cups water, 1 cup granulated sugar, bay leaves, and juice of half a lemon. Bring to a boil over medium heat. Add the peaches and reduce heat to maintain a bare simmer. Cover and simmer the peaches for 5 minutes, flip, then simmer for 5 minutes more or until easily pierced with a knife. Transfer the peaches to a plate to cool. If preparing ahead, cool and store the peaches submerged in poaching liquid in the refrigerator for up to 3 days.
In a blender, combine the raspberries, 2 Tbsp granulated sugar, and 1 Tbsp lemon juice. Blend until liquid, then pass through a fine mesh strainer to remove seeds. Sauce can be stored in the refrigerator for up to 3 days.
To serve, gently peel the skins off the peaches. Place peaches in the bottom of each serving bowl and top with a scoop of vanilla bean ice cream and spoon over raspberry sauce.
This butternut squash mac and cheese is rich, creamy, and perfect for cozy holiday gatherings. Made with our Organic Cream-Top Whole Milk, Organic Butter, and Organic Heavy Whipping Cream, the sauce is silky smooth with pure, full dairy flavor. Nutty brown butter, sweet roasted butternut squash, and fresh sage come together for a comforting, elevated take on classic mac and cheese.
Eggnog Brownies are the perfect addition to your holiday baking lineup. The brownies are rich, fudgy, and crinkle topped, then covered with a delicious eggnog cream made using our Organic Eggnog and Organic Heavy Whipping Cream!
Eggnog is for more than drinking! In this recipe, our Organic Eggnog in everything—the dough, poured over the rolls before baking, and thinned into the cream cheese frosting. Our Organic European Style Butter also goes in the dough, filling, and frosting! The resulting rolls are soft, flavorful, and rich! In other words, if you love eggnog, this is your moment.
