Poached Peaches with Yogurt
3 cups water
3/4 cup turbinado sugar
3/4 cup honey
1 vanilla bean, split
8 ripe but firm peaches, halved, pitted
Combine everything in a saucepan, bring just to a boil, reduce to a simmer and cook about 8-10 minutes, turning the peaches 3 times during cooking. The peaches should be tender but not mushy.
Carefully remove the peaches using a slotted spoon; set aside on a baking sheet and allow to cool to room temperature. Once cool, remove and discard the skins of the peaches.
Reduce the liquid until it coats the back of a spoon. Strain the syrup, cool to room temperature then place peaches in the syrup. Store in a jar in the refrigerator or use right away.