Peppered Peaches

• 6 peaches
• 150 ml red wine vinegar
• 300 ml shiraz

Blanch and peel the peaches. Halve them and discard the stones. In a pot sufficiently large to accommodate the peaches, bring the vinegar, wine, peppercorns, sugar and bay leaf to the boil and reduce by one-third. Place the peaches in the liquor and simmer until tender, approximately five minutes. Cool, refrigerate and serve.