Bring a large saucepan of water to a boil. Add the peaches to the water and boil for 1 minute. Transfer the peaches to a bowl of cold water with a slotted spoon. Peel the peaches. Pour the wine and sugar into a large saucepan and stir over low heat until the sugar dissolves. Bring the mixture to a boil and add the peaches and peppercorns. Reduce heat and simmer for 10 minutes. Pour into a serving dish, cover, and refrigerate for 12 hours. Sprinkle with the almonds and raspberries before serving. Serve very cold.
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6 ripe peaches
1 1/2 cups light fruity wine
2/3 cup sugar
1 tbsp red peppercorns
2 tbsp sliced almonds
12 raspberries
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10
mn
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15
mn
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The wine should cover the peaches. Cook in 2 batches if necessary.
