Cabernet and Raspberry Poached White Peaches

Using a paring knife, score a shallow X into the base of each white peach. This breaks the tension of the skin, allowing it to slip off easily after cooking.

In a medium saucepan, combine the Cabernet Sauvignon, water, granulated sugar, raspberries, split vanilla bean and seeds, cinnamon stick, and star anise. Bring the mixture to a simmer over medium heat, stirring gently to ensure the sugar fully dissolves.

Carefully lower the scored peaches into the simmering liquid. Cover the saucepan and poach gently over low heat, turning the fruit occasionally to ensure an even blush. Cook until they are tender enough to be easily pierced with a knife but still retain their shape.

Using a slotted spoon, transfer the poached peaches to a clean mixing bowl. Let them cool slightly until safe to handle, then carefully peel away and discard the skins.

Return the saucepan with the remaining poaching liquid to medium-high heat. Simmer vigorously until the liquid reduces by half, transforming into a vibrant, slightly glossy syrup.

Carefully pour the hot reduced syrup through a fine-mesh strainer into a heat-proof jug. Press lightly on the solids to extract all the liquid, then discard the cooked raspberries and whole spices.

Pour the strained, warm syrup over the peeled peaches in the mixing bowl. Cover securely and chill in the refrigerator for at least 2 hours to allow the fruit to absorb the deep crimson color and spiced flavor.