Thinly slice the lemons. Place them in a large saucepan with the water and cinnamon stick and boil for 5 minutes. Cool completely. Strain the lemon-cinnamon syrup through a fine-mesh sieve, pressing hard with a wooden spoon or ladle to extract all the juice from the lemons. Stir the red wine, sugar and peaches into the syrup. Let macerate for 24 hours in the refrigerator. Serve cold.
@
1/2 cup sugar
3 white or yellow peaches, peeled and sliced
2 lemons
1 cinnamon stick
2/3 cup water
3 cups red wine
@
10
mn
@
5
mn
@
Be sure to buy lemons which have not been chemically treated.
