Peaches in Pinot Gris Syrup with Vanilla Ice Cream and a Crisp Almond Cookie

Enough for: 6 people

  • 4 each medium sized ripe peaches (can be yellow or white or a combination of the two)
  • 4 Tablespoons Pinot Gris
  • 4 Tablespoons sugar (may vary depending on your personal taste and also the sweetness of the peaches)
  • pinch salt


Wipe the peaches clean and leave the skin on (it adds a beautiful color to  the syrup). Cut them in half and remove the pit. Then cut each half into 4 wedges and cut each wedge in half. This will give you 16 pieces from each peach. Please peaches in a bowl and add the sugar and wine. Gently toss together until the sugar is dissolves and the peaches are coated with the sugar and wine mixture. Toss occasionally and let these marinate for at least 30 minutes. The peaches should soften a bit and the syrup should take on a slight rose color from the peach skins and some peach flavor as well.


  • 1 ounce golden brown sugar
  • 2.5 oz  butter
  • 4 ounces light corn syrup
  • pinch  salt
  • 3 oz (vol) all purpose flour (sifted)
  • 1 cup  oats
  • 1 cup  toasted almonds,. Medium ground

Combine the butter, sugar,. Corn syrup and salt. Bring to a boil. Add  flour and stir in until it is completely incorporated. Add oats and almonds. Let cool. Place 3/4 – 1 ounce scoops on a non-stick baking pan, separated by at least 3inches. Bake at 325 degrees until golden brown. The batter will flatten out and form a thin circle of liquid cookie dough. It will be soft when warm and crisp when cool.

Option: you can take them out when warm and fold or curve them and allo wthem to cool in an interesting shape.

To make the dessert:

You will need:

  • The Peaches
  • At least 6 Crisp cookies (or more!!), broken in half if they are large
  • 1 pint of your favorite vanilla ice cream (or other flavor: blackberry sorbet can be a good lower calorie substitute)

Divide the peaches and all the syrup into 6 fun bowls. Top with a scoop of ice cream in the center and then place 1 or 2 cookies sticking out around the edge. Garnish with a piece of mint or a few almonds and blue berries.

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