Peaches with Cabernet Sauvignon and Raspberries

Pour the wine into a stainless steel saucepan. Add the sugar and the peaches. Bring to the boil then turn the heat down to a mild simmer. Leave the peaches to cook slowly until they are thoroughly tender (about 20 minutes or so). Lift them out with a draining spoon and set aside in a serving dish. Turn the heat up and let the liquid boil until it is slightly syrupy. Taste it for sweetness. Add more caster sugar or honey if you think it needs it. Pour the syrup over the peaches, scatter over the raspberries and leave to coo. Chill in the fridge, turning the peaches occasionally in their syrup. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:25 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : An old-fashioned sort of dessert (you couldnt call it a pudding) that is probably best served chilled. Cream or yoghurt is tempting, but not strictly necessary.