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.
Magic Shell is the ultimate ice cream topping. It takes @pastrywithjenn back to her childhood, drizzling it over ice cream and cracking it once it freezes. The classic flavor is chocolate, but for this recipe, she used white chocolate to flavor with raspberry and matcha powders. The coconut oil melts when heated but solidifies at room temperature, contributing to the crackability.
This easy, oven-baked cake, recipe by @nicoleebenet, is a simple, wholesome dessert made with Straus Family Creamery Organic European-Style Yogurt for extra creaminess and tangy flavor. With a short ingredient list and easy preparation, it’s a great option for an everyday sweet treat.
This Savory Greek Yogurt Bowl with chili oil is a simple, satisfying way to enjoy our Organic NonFat Greek Yogurt beyond breakfast. Topped with roasted red peppers, crispy cucumbers, jammy eggs, and bright sumac onions, it brings together creamy texture and bold, fresh flavor in every bite.
