Poaches Peaches:
2 cups water
3/4 cup sugar
1/4 cup honey
1 cinnamon stick, broken in half
2 tablespoons lemon juice
6 peaches, peeled and halved

Raspberry Cream:
2 cups raspberries
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup heavy cream
1/3 cup powdered sugar

Poached Peaches:
In a large saucepan, add the water, sugar, honey, cinnamon stick and lemon juice. Simmer liquid for 5 minutes. Add the peach halves and poach over a low simmer for about 4 minutes or until the peaches are tender. Remove the peaches and place them in a glass baking dish, cut side down. Pour the poaching liquid over the peaches and refrigerate until chilled.

Raspberry Cream:
In a small bowl, mash the raspberries with a fork. Set aside.

In a medium bowl, beat the heavy cream, powdered sugar, vanilla and almond extract until soft peaks form. Fold in the mashed raspberries.

To serves, place a peach half in a bowl or dish and spoon some of the liquid over it. Top with a dollop if raspberry cream.

Yields 12 servings.

Valentine’s day is fast approaching, and I wanted to create a dessert that would be the perfect ending to a romantic meal. I chose  raspberries because of their lovely deep color and at first thought about doing a raspberry fool, but thought that it was too simple. I thought of adding cream cheese and thus my raspberry cheesecake mousse was born! I think it’d be extra-lovely if chocolate hearts were used as a garnish instead of chocolate shavings. Of course, that part is all up to you!

8 ounces frozen raspberries, thawed
8 ounces cream cheese, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon honey
3/4 cup heavy cream
Whole raspberries (optional)
White chocolate (optional)

Using a food processor, puree the raspberries until smooth. Set aside.

In a medium bowl, beat together the cream cheese, confectioners’ sugar and vanilla until smooth. Set aside.

In a large bowl, beat the heavy cream and honey together until soft peaks form. Gently fold in the cream cheese mixture. Fold in the raspberry puree.

Spoon into individual serving bowls and garnish with raspberries and white chocolate. Cover and chill for at least 1 hour before serving.

Yields about 4 servings.

2 cups apple juice
2 cups raspberry juice
4 cups berry flavored sparkling water OR lemon-lime soda
Whole raspberries

Right before serving, mix together the apple juice, raspberry juice and berry flavored sparkling water together in large pitcher. Pour into tall glasses filled with ice. Garnish with raspberries.

Yields 8 servings.

Brownies are delicious. So is cinnamon. And raspberries. All three in combination make a super yummy, mouth-watering, gotta-have-it-now treat.

3/4 cup unsweetened cocoa powder
2/3 cup flour
1 teaspoon cinnamon
1 1/2 cups granulated sugar
1 cup (2 sticks) salted sweet cream butter, melted
3 eggs
1 teaspoon vanilla
1 teaspoon raspberry extract
Powdered sugar (optional)
Whole raspberries (optional)

Preheat oven to 300 degrees. Grease an 8-inch square baking dish.

In a small bowl, combine the flour and cinnamon. Set aside.

In a large bowl, beat together the sugar, eggs, vanilla and raspberry extract until fluffy. Set aside.

In small bowl, combine the cocoa powder and melted butter. Slowly pour chocolate mixture into the egg mixture while whisking. Stir in the flour mixture. Pour batter into prepared baking dish.

Bake for 50-55 minutes or until done in center. Remove from oven and let cool. Top with raspberries and powdered sugar if desired.

Yields 9 brownies.