- 1 1/2 cups red wine
- 1/2 cup sugar
- 1 cinnamon stick
- 2 or 3 while peppercorns
- 1 or 2 strips of lemon zest
- 2 large ripe peaches (halved and pitted)
- 1 pint vanilla bean ice cream
Combine the wine, sugar, cinnamon, peppercorns, and zest in a sauce pot and reduce over medium-high heat to a syrup, 12 – 15 minutes. Remove the cinnamon, peppercorns, and zest with a slotted spoon and discard. Add the peach halves and turn to coat in the wine sauce, spoon the winey peaches into dishes and top them with ice cream.