Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Moderately ripe freestone 1 c Sugar
-peaches 1 Whole vanilla bean, split
1 750 bottle white zinfandel

1. To remove skins from peaches, dip in saucepan of boiling water 1
minute; transfer to bowl of ice water. Drain and slip off the skins.

2. Meanwhile, in heavy 3-quart saucepan, heat zinfandel wine and
sugar, stirring, until the sugar dissolves. Add vanilla bean and heat
to sinimering.

3. Carefully halve the peaches and remove the pits. Reserve one pit
and put it into the saucepan. Cook peaches over low heat in barely
sinimering zinfandel syrup for 10 minutes. Remove from heat and cool
to room temperanire in syrup. Chill before serving.

4. Serve peaches in stemmed dessert dishes topped with some of the
syrup.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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