Tartes aux Pêches

• 6 small peaches
• ½ pound 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, water, and 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 over high heat to the consistency of a light syrup. Pou