Brioches aux Pêches

• 6 small peaches
• 8 ounces sugar
• ¼ pint water

Pour boiling water over peaches in a bowl and peel. Slice in half and remove stones. Poach peaches, uncovered, in syrup made of sugar and water with cinnamon to taste, for about 15 minutes. Add Burgundy and continue to cook, uncovered, over a low heat until fruit is tender (about 15 minutes).

Put peaches in a deep bowl. Reduce liquid to the consistency of a light syrup. Pour syrup over