Peaches In Muscat

• 4 ripe peaches
• 1/2 cup sweet Muscat or other good dessert wine
• Heavy cream or vanilla ice cream, optional

1. Over a bowl (to catch juices), peel and slice each peach, placing slices in bowl.
2. (If peaches are hard to peel, they may be dipped in boiling water until skins loosen, up to 2 minutes.)
3. Add Muscat to bowl and stir gently to make sure peaches are covered with wine.
4. Cover bowl and refrigerate 2 to 6 hours.
5. Transfer peaches and their liquid to a decorative glass serving bowl or individual bowls or wineglasses.
6. Serve chilled with cream or ice cream, if desired.

peaches, sweet muscat, heavy cream

Taken from cooking.nytimes.com/recipes/11307 (may not work)