1 cup white wine

1-1/3 cup granulated sugar

1 large bunch fresh basil

6 yellow peaches


1.   Place the wine, sugar and 1-1/2 cups water in a wide bottomed saucepan and stir to dissolve the sugar slightly.  Place the pan on the stove over medium heat and bring the mixture to a boil.  Boil for 5 minutes and then reduce the heat, leaving the syrup to simmer gently.

2.   Cut the peaches in half and remove the pits gently.  Drop half of the basil leaves into the syrup, and then gently place the peach halves cut side down into the syrup.  Poach for about 3 minutes, and then gently turn over using a slotted spoon.  Continue poaching for an additional 3 to 4 minutes, until soft (cooking time will depend on the ripeness of the peaches).

3.  Carefully prick the cut side of the peaches to check for tenderness.  The peels should be wrinkling up as well.  You may cook the peaches in two batches if all the halves will not fit into the pan at once.

4.  Remove the peaches to a plate with a slotted spoon.  When they are cool enough to handle, gently slide the skins off and discard.  Add all but about 6 basil leaves to the syrup and bring to a boil; boil until reduced by about half.  Pour any juices that have collected on the plate with the peaches into the syrup.  Leave to cool to room temperature.

5.   The peaches can be covered with plastic wrap and kept at room temperature for several hours.  When ready to serve, place two peach halves on a plate and drizzle with a little basil syrup.  Reserve any remaining basil syrup for another use.  Garnish with reserved basil leaves and serve.

from Whole Foods Market   

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