Stewed Peaches

(by Aimee Lee Ball)

4 - 5 ripe peaches, halved, pitted and peeled

1/3 c. granulated sugar

1/4 c. water

juice of 1 small lemon

1/4 t. almond extract

Cut each peach half into thick wedges.

In a saucepan, combine sugar, water, lemon juice, and almond extract.

Bring to a boil, add peaches, and reduce heat to low.

Cook just until peaches are softened but still hold their shape, about 8 minutes.

Remove from heat and cool in the syrup that has formed.

Serve over ice cream or pound cake, or with yogurt and granola.

(Read A Silver French Twist, the story that accompanies this recipe.)