For dessert, I simply took four ripe peaches, peeled and sliced, and mixed them together with a pint of local blackberries. Add a teaspoon of lemon juice to keep the peaches from turning brown and a teaspoon of agave nectar for extra sweetness before covering and putting chilling in the refrigerator. Spoon into four bowls and add your favorite biscotti cookie to each, and it’s summer perfection in a dish:)
