• 1/4 Cup Splenda
• 1/2 Cup Water
• A Tad Ground Cinnamon
• 2 Inches Vanilla Beans
• 2 Peaches-Peeled, Pitted & Halved
Slice vanilla bean down center and scrape seeds with a knife. Mix together Splenda, water, cinnamon, vanilla bean and pod in a saucepan. Stir over low heat for about 10 minutes until Splenda dissolves and mixture thickens. Add peach halves and poach about 5 minutes. 3 minutes uncovered, 2 minutes covered. Remove vanilla bean pod and transfer peaches to a dessert dish and spoon sauce evenly over the peaches.