White Peaches And Raspberries In Champagne Syrup

• 2/3 cup sugar
• 2 cups Champagne or dry white wine
• 1 cup water
• 3 strips lemon peel, pith removed
• 2 tablespoons fresh lemon juice
• 4 whole cloves
• 1 (3-inch) cinnamon stick
• 5 firm-ripe white peaches, peeled and sliced thick (about 1 1/2 pounds)
• 1 pint fresh raspberries (about 2 2/3 cups)
• Garnishes: sour cream and/or mint sprigs

1. Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add peaches, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool.
2. Using a slotted spoon, transfer peaches to 4 serving bowls. Cook remaining syrup 8 minutes or until thickened; cool. Strain over peaches, and chill at least 30 minutes. Add raspberries. Garnish, if desired.

sugar, white wine, water, lemon peel, lemon juice, cloves, cinnamon stick, white peaches, fresh raspberries, sour cream

Taken from www.myrecipes.com/recipe/white-peaches-raspberries-champagne-syrup (may not work)