Peaches in Wine-Cassis Syrup

• 8 small ripe peaches
• 1 cup red wine
• 1/2 cup cassis
• 1/4 cup sugar

1. Bring a medium saucepan of water to a boil.
2. Add the peaches; blanch for 15 seconds.
3. Drain.
4. Slip the skins off, cut peaches in half and remove pits.
5. Put in a medium bowl.
6. In a saucepan, combine the wine, cassis and sugar and bring to a boil.
7. Remove from heat and let stand for 5 minutes.
8. Pour the mixture over the peaches and set aside for at least 2 hours.
9. Divide the peaches among 4 bowls and spoon the syrup over them.

peaches, red wine, cassis, sugar

Taken from cooking.nytimes.com/recipes/8811 (may not work)