White Peaches in Cabernet And Raspberry Syrup

• 1 1/2 cups cabernet sauvignon wine
• 1 1/2 cups seltzer
• 1/2 cup sugar
• 2 strips lemon peel
• 3 strips orange peel
• 4 black peppercorns
• Pinch of ground cinnamon
• 3/4 pint fresh raspberries
• 8 ripe white peaches
• Lemon juice to taste (optional)

1. Combine wine and seltzer in a medium-size nonreactive saucepan.
2. Add sugar, lemon and orange peels, peppercorns and cinnamon and bring to boil over high heat.
3. Reduce heat to medium high and boil for 15 minutes.
4. Remove from heat.
5. Strain the syrup and then refrigerate until chilled.
6. Puree the raspberries in a food processor.
7. Strain the puree into a bowl and set aside.
8. When the cabernet syrup is cold, stir into the raspberry puree.
9. Peel and pit the peaches.
10. If they are very ripe, they should peel easily without blanching; otherwise blanch them and remove their skins.
11. Cut the peaches into even slices and divide them among four large round wine glasses.
12. Taste the wine syrup and add more sugar, lemon juice or seltzer to taste.
13. The syrup should be quite thin.
14. Pour the syrup over the peaches and serve immediately.

cabernet sauvignon wine, seltzer, sugar, peel, black peppercorns, ground cinnamon, fresh raspberries, white peaches, lemon juice

Taken from cooking.nytimes.com/recipes/10417 (may not work)