Recipe for Bordeaux-style Peaches

Boil a large pot of water, immerse the peaches for 30 seconds, then transfer them to cold water, peel them, cut them in half, and remove the pits. Place them in a bowl, sprinkle with sugar, and let them macerate for 1 hour.

Pour the wine into another pot with the sugar pieces and the cinnamon stick and bring to a boil.

Cook the peaches for 10 to 12 minutes in this syrup over low heat.

Drain them and arrange them in a glass bowl. Reduce the cooking syrup until it coats the back of a spoon and pour it over the peaches. Let cool.

To finish "The Dessert Encyclopedia" by Pierre Hermé. ©Coll. 464 pages