Poached Peaches with Huckleberries Serves 4
Poaching peaches in red wine lends depth to their already sweet flavor. You can substitute blackberries for huckleberries in this recipe.

Prep Time: 20 minutes
Cooking Time: 35 minutes

4 slightly underripe peaches
2 cups red wine
1/2 cup fructose
1 cinnamon stick
10 black peppercorns
21-inch pieces lemon peel
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh huckleberries, washed and dried
1/4 teaspoon lemon zest
2 tablespoons chopped, toasted hazelnuts
Fat-free vanilla frozen yogurt (optional)

1. Carefully cut from the top of each peach to remove the pit, and hollow out about 1/4 of the flesh. Set aside.

2. Combine wine, fructose, cinnamon, peppercorns and lemon peel in a straight-rimmed sauté pan over medium heat.

3. Mix brown sugar, ground cinnamon and nutmeg in a small bowl. Add to huckleberries with lemon zest and hazelnuts; stir gently. Fill hollowed peaches with berry mixture and place in the red wine right-side up. Cover and cook in the sauté pan 15 to 20 minutes, until peaches are soft, but not mushy.

4. Transfer peaches to a baking dish; keep them in a warm, but not hot, oven. Meanwhile, increase the stove top heat to medium-high and cook the red wine until it reduces to about 1/2 cup. Drizzle sauce over serving plates and top with peaches and frozen yogurt.