Servings: Serves 4
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.
From the June 2005 issue of O, The Oprah Magazine
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