|1/4 cup||fruit-only marmalade or peach preserve|
|2 tbsp||frozen orange juice concentrate|
|1/8 tsp||ground cinnamon|
|4||firm-ripe peaches, cut into 3/4-inch-thick wedges|
|1 tbsp||natural (unblanched) sliced almonds|
|2 tbsp||reduced-fat sour cream|
1. In medium saucepan, combine preserves, orange juice concentrate, water, and cinnamon stir until syrupy. With rubber spatula, fold in peaches and mix gently until well coated. 2. Place pan over medium-high heat and bring to a simmer, stirring gently from time to time. Cover, reduce heat to medium-low, and simmer, turning peaches several times, 5 to 8 minutes, or until peaches are softened but not mushy. Remove pan from heat and set aside, covered. 3. In a small skillet, toast almonds over medium-high heat, tossing frequently, until lightly browned. Immediately transfer toasted almonds to small plate. 4. To serve, spoon peaches and syrup into dessert dishes or goblets. Sprinkle with toasted almonds and top with sour cream. Nutrition Information per serving: 112 calories, 1.6 g total fat, 0.6 g saturated fat, 2.8 g dietary fiber, 3 mg cholesterol, 10 mg sodium.