By guest blogger Benjamin Prelvukaj, founder of Benjamin Steak House.

Below is a great recipe for a nice, light dessert that won’t completely compromise your 2010 diet regime. For an even lighter recipe, you can experiment by substituting the sugar for Splenda. It’s quite versatile, too, as you can make it with either peaches, apples or pears- whichever you prefer!

Bon appétit!

Peaches in Syrup:
Serves about 4

• 8 large peaches (you may substitute with apples or pears)
• 2 cinnamon sticks, whole
• 1 teaspoon of cloves (about a dozen)
• 3 cup water
• ¾ cups sugar (you may substitute with Spenda)
  
  Procedure:
  - Wash peaches well and cut in half.
  - In a pot, bring 3 cups of water to a boil. Add 2 tablespoons of sugar and drop peaches in: boil for about 10 minutes, then remove peaches and let cool. Save the water that you boiled them in!
  - Using the remaining water, add the remaining ingredients and boil on medium heat for about half an hour, or until it reduces in half, stirring constantly so the sugar does not stick. After it reduces in half, what remains is a syrup.
  - In the mean time, cut the peaches in half and remove the pits and skin. Ones the syrup is ready, place the peaches in the syrup and boil for another 10 to 15 minutes.
  - Remove from heat, drain the cinnamon sticks and cloves, let it cool a bit, and enjoy!
  
  Editor's Note: About our guest blogger Benjamin Prelvukaj
  
  
  
  Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.
  
  At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
  
  While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
  
  Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.