2 pounds ripe peaches

2 cups good red wine

--preferably from tuscany 1/2 cup sugar

1 vanilla bean -- split

1/4 cup whole roasted almonds -- shelled

1 tablespoon julienned fresh mint

Plunge the peaches into a generous amount of boiling water for 1 minute. Remove and refresh in ice water for about 1 minute. Carefully remove the skins by hand. Slice the peaches in half and remove the pit.

In a saucepan, heat the wine, sugar and vanilla bean. Bring to a boil and simmer for 3 minutes.

Place the peaches and almonds in a bowl. Pour the hot wine over the top. Allow to stand and return to room temperature, about 30 minutes. Sprinkle with mint and serve.

Nutritional information: Calories: 278, Fat: 2 grams.

Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook"

Formatted by Gail Shermeyer <4paws@netrax.net>.