I recently did this with nectarines. I only added meyers' lemon juice and sugar. About 1/3 sugar, 2/3 fruit, that is sweet enough for me. I added no water since the fruit was so juicy. I cooked the stuff for 40 minutes or so, not to the candy point, so it was not as cooked as when making jam. It was really easy and we did not make preserves (canning) we just froze part of it and put some in jars in the fridge. I eat mine with yogurt, it is very good.

i haven't tried this yet, but it looks yummy: eatmakeread.com/2008/08/05...-and-basil/

the same day i saw it online i went out for drinks and my friend ordered me a cocktail - it was blended peach with basil and rum. it was soooooooooooooo good! made me want to try the recipe above (haven't yet - it was just the other day).

Slice them up, put them in a pan with some sugar, nutmeg, cinnamon and a splash of beady. Cook voer medium for a little while and taste, adjust sugar if needed and cook a little longer. Thats it!

Whatever you dont use, slice and freeze in a good freezer bag so that you can have tasty peaches in the middle of winter if you want!

I had some that were really ripe, so I decided to experiment.

I cut about 8 into slices, melted 2-4 slices of butter(the ones on the wrapper), sprinkled less than a Tablespoon of sugar (they are naturally sweet enough), applied a generous coating of dessert spice blend (cloves, allspice, cinnamon, nutmeg), some extra shakes of cinnamon and nutmeg and let cook down until soft.

Let chill a little and served over french vanilla ice cream. So I imagine this would go good in your yogurt.

This is why I didn't add much sugar, since it was going on sugary things anyway. Perfect mix!