Ingredients
5 cups peeled, pitted and chopped peaches
2 tablespoons lemon juice
1 package powdered fruit pectin
1 1/2 cups honey

Instructions
1. Mix the peaches, lemon juice and pectin in a heavy-bottomed, stainless steel pot.
2. Stir over high heat and bring to a boil. The peaches begin to render liquid quickly, which prevents the mixture from burning. Stir in the honey.
3. Return to a boil and stir slowly for 4 to 6 minutes. The mixture will resemble a thick syrup when done. Let cool and then poor into a storage container, cover and refrigerate.

Serving Size: 1 tablespoon

Nutrition Information (per serving) Calories - 31
Carbohydrate - 8 g
Fat - 0 g
Fiber - 0 g
Protein - 0 g
Saturated Fat - 0 g
Sodium - 2 mg

Ingredients
1 cup sugar (more or less, depending on taste)
1/2 cup water
one 1/2" slice lemon zest (yellow part only)
4 cups peeled, pitted peaches

Instructions
1. Bring the sugar, water and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup.
2. Add the fruit and continue to cook for about 5 minutes, until just tender.
3. Remove the fruit from the juice and set aside. Discard the lemon zest.
4. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the syrup over the cooked fruit. Serve warm.
5. Serve over Buttermilk Griddle Cakes for a weekend breakfast or swirl into low-fat yogurt for a healthy snack.

For Safekeeping: Cool the compote. Refrigerate up to 5 days.

Serving Size: about 1/2 cup

Nutrition Information (per serving) Calories - 176
Carbohydrate - 46 g
Fat - 0 g
Fiber - 2 g
Protein - 1 g
Saturated Fat - 0 g
Sodium - 0 mg

Ingredients
10 peaches,skinned and pitted
about 1/2 cup sugar
juice of 1 lemon
3 cups non-fat frozen yogurt

Instructions
1. Puree the peaches in a blender. Blend in the sugar and lemon until a pleasant balance of sweetness and tartness is reached.
2. Strain, pressing with a rubber spatula to release the juices. Discard the fibrous pulp. (This can be made ahead and stored in the refrigerator for one or two days.)
3. Ladle the soup into 6 bowls. Place a scoop of frozen yogurt in each bowl.

Serving Size: about 1/2 cup soup and 1/2 cup frozen yogurt

Nutrition Information (per serving) Calories - 236
Carbohydrate - 56 g
Fat - 0 g
Fiber - 3 g
Protein - 5 g
Saturated Fat - 0 g
Sodium - 80 mg

Ingredients
For the Peach Cake:
(1/2 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk, at room temperature
nonstick cooking spray
1 ripe peach, peeled, pitted and sliced

For the Pear Sauce:
1/4 cup sugar
2 ripe pears, peeled, cored and halved
fresh lemon juice to taste

Instructions
For the peach cake:
1. Preheat the oven to 350°F.
2. Beat the butter in a mixing bowl with an electric mixer on high speed for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.
3. Add the eggs 1 at a time while mixing on low speed. Stir in the vanilla.
4. Sift the flour, baking powder and salt together.
5. Add half of the flour mixture and blend, then add the milk. Finally, add the rest of the flour mixture. The batter should be smooth. Do not overmix.
6. Coat a 9" round cake pan with nonstick spray. Pour the batter into the pan. Arrange the peach slices on top in a single layer.
7. Bake until golden brown and set in the center, about 25 to 30 minutes.

For the Pear Sauce:
1. Bring the water and sugar to a boil in a small saucepan over high heat. Remove from the heat.
2. Puree the pears in a blender with half of the sugar syrup. Adjust the taste by adding a few drops of lemon juice and more sugar syrup until a pleasant balance of sweetness and tartness is reached.
3. Putting it together: Place 1 slice of cake on each plate. Drizzle the sauce around the cake. Garnish with ground cinnamon (optional).

Serving Size: 1 slice (1/10 of the cake)

Nutrition Information (per serving) Calories - 217
Carbohydrate - 36 g
Fat - 7 g
Fiber - 1 g
Protein - 4 g
Saturated Fat - 4 g
Sodium - 179 mg