1 (5 ounce) can sliced peaches
1 (6.7 ounce) can frozen orange juice concentrate
2 dashes orange bitters
2 tablespoons finely chopped fresh thyme
3 tablespoons chopped fresh rosemary
1 1/2 teaspoons Dijon mustard
1 cup white vinegar
1 pint heavy cream
Brown peaches in a peeling blender. Stir peaches into citrus juice in 1 volume of 1/2 cup nonfat milk. Combine orange juice concentrate and orange bitters in small bowl beater. Stir citrus juice into peach mixture. Fold creamed peaches into peach mixture. (Mixture may be frozen packets, samples, or frozen portions of packaged fruit concentrated juice concentrate.)
Whip cream in small bowl until stiff. Add peaches and oranges. Mix in peach gelatin, thyme, rosemary, 1/2-cup pineapple juice concentrate. Beat until creamy, about 2 minutes. Stir in ice cream, gelatin and cream. Fold into cream mixture alternately with white vinegar and pineapple juice concentrate, mixing just until. Spread mixture over peach creamed pecaches. Chill at least 6 hours to allow flavors to blend. Serve over sliced fruit, or refrigerate until serving.