Prune-Plum And Peach Compote

• 4 pounds prune plums
• 12 to 15 sprigs fresh mint, washed and tied with kitchen string
• 3 cups fruit preserves (a mixture of plum, raspberry and blueberry jam and currant jelly)
• 3 cups (1 bottle) dry red wine (a cabernet or merlot)
• 3 pounds ripe but firm peaches

1. Halve the prune plums and discard the pits.
2. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
3. Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
4. Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes.
5. Add the peach wedges and bring the mixture back to a boil.
6. Immediately remove the saucepan from the heat and let the mixture cool in the pan.
7. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
8. At serving time, remove and discard the mint.

mint, fruit preserves, red wine, peaches

Taken from cooking.nytimes.com/recipes/3434 (may not work)