Peaches & Strawberries in Rose Syrup with Crisp Almond Cookies

When the peaches and strawberries are at the market, this simple dessert is as good as it gets! Since peaches go so well with almonds, I bake a very thin crisp almond cookie to add crunch and a final flavor compliment.

• 4 medium sized ripe peaches
• 1/4 cup rosé
• 1/4 cup granulated sugar
• 1 -1  1/2 cups strawberries or blueberries
• 1 quart of your favorite vanilla ice cream (or whipped cream)
• crisp almond cookies (or biscotti)

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. Place the peaches and strawberries in a bowl and add the sugar and wine. Gently toss together until the sugar is dissolved and the fruit is nicely coated. Toss occasionally and marinate for 30 minutes’Äîan hour. The peaches should soften a bit and the syrup should take on a rosé color from the peach skins and the strawberries. If using blueberries, add and toss for the last 15 minutes.

To serve, place a scoop of ice cream into the bowl or glass of your choice (I like to use oversized martini glasses). Top with the peach/berry mixture. Drizzle as much of the juice from the bottom of the fruit bowl as you can over the ice cream, then place an almond cookie into the ice cream so it stands up. Garnish with mint or almonds.

If you use whipped cream, fill the glass with fruit and syrup first and top with the whipped cream, and then almonds. Place the cookie in the whipped cream.