SPICY POACHED PEACHES

"Use any red wine, such as Burgundy or Beaujolais. Can be prepared a day ahead and chilled overnight in its syrup. Serve cold or rewarm gently to room temperature."

1 1/2 lbs. just-ripe peaches
1 1/2 cups red wine
1/2 cup sugar
1/2 cinnamon stick
15 allspice berries
3 star anise pods
5 juniper berries
Sweetened cream (optional, for serving)

Bring pot of water to boil; dip peaches in, individually, for 10-30 seconds, until skins loosen. Peel peaches, remove pit, slice.

In medium saucepan, mix wine, sugar and spices; bring to boil, boil 10 minutes until reduced to about 1 cup. Pour wine mixture over fruit and let cool to room temperature.

Remove cinnamon stick and spices; top with sweetened cream if desired; serve immediately.

Makes 4 servings
From: Daytona Beach News-Journal, June 21, 2006
Adapted from source: How to Cook Everything by Mark Bittman