Peaches in Red Wine

• 2 cups medium-bodied dry red wine, like gamay or Cotes du Rhone
• 1/4 cup sugar
• 1/2 teaspoon grated lemon zest
• Pinch grated nutmeg
• 1/2 teaspoon grated ginger
• 18 teaspoon black pepper
• 4 large ripe peaches or nectarines
• 1/4 cup blackberries, for garnish (optional)

1. Put wine in a glass or stainless-steel bowl.
2. Add sugar and stir to dissolve, then add lemon zest, nutmeg, ginger and black pepper.
3. Chill well.
4. Peel peaches and cut into 1/2-inch wedges.
5. Cover with plastic wrap and chill.
6. To serve, pour 1/3 to 1/2 cup chilled wine mixture into 4 to 6 wide-mouthed wineglasses or coupes.
7. Add sliced peaches to each glass, dividing them evenly.
8. Garnish each portion with a few blackberries, if desired.

mediumbodied dry red wine, sugar, lemon zest, nutmeg, grated ginger, black pepper, peaches, blackberries

Taken from cooking.nytimes.com/recipes/1014885 (may not work)