Serve these peaches with Mascarpone and biscotti.

Ingredients

• 1½ cups red wine (Merlot is good)
• pared rind of one orange
• ¼ cup orange juice
• 3 tbsp caster sugar
• 1 cinnamon stick
• 2 cloves
• 6 ripe peaches, preferably freestone

To accompany

• mascarpone, biscotti

Method

1. Combine the wine, orange rind, orange juice, caster sugar, cinnamon stick and cloves in a saucepan, bring to the boil then reduce the heat and simmer gently for 5 minutes.
2. Cut peaches in half and twist the halves to separate and easily release the stone.
3. Poach the pears in the wine for about 15 minutes. Remove from the heat and allow the peaches to continue cooking off the heat in the warm wine for a further 10 to 15 minutes. Serve warm or cold with marscapone cheese and biscotti.