Poached Peaches - cooking recipe

Ingredients

8 large freestone peaches
1 bottle white Zinfandel
1 c. sugar
1 whole vanilla bean, split

Preparation

Remove skins from peaches by dipping in boiling water, then transfer to ice water.
Heat wine and sugar until sugar dissolves. Add vanilla bean.
Halve peaches; cook in syrup 10 minutes over low heat.
Cool at room temperature.
Serve garnished with a cookie.