Peaches and Blueberries With Mascarpone

• 3 fresh ripe peaches
• 1 pint blueberries
• 1 1/2 cups dry red wine
• 1/2 cup sugar
• 1 1/2 cups mascarpone
• 1/2 teaspoon ground cinnamon

1. Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water.
2. Cut the peaches in half and remove the pits.
3. Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins.
4. Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.
5. Slice the peaches and add them to the wine mixture.
6. Bring to a simmer and cook about 15 minutes, until the peaches are tender.
7. Remove from heat and transfer to the bowl with the blueberries.
8. Refrigerate until cold.
9. To serve, divide the fruit among six bowls or goblets.
10. Top each serving with a large dollop of the mascarpone and dust with cinnamon.

fresh ripe peaches, blueberries, red wine, sugar, mascarpone, ground cinnamon

Taken from cooking.nytimes.com/recipes/8260 (may not work)