• 4 large ripe peaches , washed and dried
• 2 1/2 cups sauternes or ice wine or white port
• 1 pint raspberries , washed and dried

In a deep saucepan, place peaches in one layer. Pour sauternes over peaches, then add enough cold water to just cover them; bring to a boil. Lower heat to medium and cook until tender, about 15 minutes.

Using a slotted spoon, transfer peaches to a bowl. Once cool enough to handle, peel peaches and place each whole peach in 1 large wine goblet; let cool completely.

Divide raspberries among glasses. Meanwhile, continue to boil sauternes mixture until it reduces to 1 1/3 cups, about 20 minutes. Let cool 5 minutes, then pour over peaches and raspberries. Cover with plastic wrap; chill for several hours.