Fresh Peaches or Pears in Wine
From:	Marie-Thé
Comments:	Use the same quantity of arrowroot flour as of cornstarch; arrowroot gives a real transparency to the syrup. If peaches or pears are not to be served within 24 hours, they should be refrigerated; to serve, remove fruits from the refrigerator long enough for them to be at room temperature.
Servings:	1/2 a peach or pear per serving
Ingredients	Preparation
8 to 10 fresh peaches or pears Boiling water Red wine [table wine] Water 1 1/2 pounds [680 g] sugar [approximately] 1 inch [2,5 cm] long cinnamon stick [optional] Few drops pure vanilla Arrowroot flour diluted with water	Arrange peaches or pears in a large casserole; cover with boiling water. Peel and half peaches, throw away stones; peel half and core pears. Arrange fruit halves in a large pan; pour enough half water, half wine to cover fruit halves. Add sugar [more or less depending on taste and the quantity of liquid], cinnamon stick [do not use ground cinnamon] and a few drops of pure vanilla. Bring to boil; boil until sugar is all melted. Lower heat and cook until peaches or pears are just tender, not overcooked; fruits must stay firm. With a spatula, remove and delicately transfer fruits into a fine china or stainless steel container. Thicken syrup with arrowroot flour diluted with water [the sauce should be light and creamy, neither too thick nor too thin]. Pour hot syrup over fruits; leave to macerate for at least 30 minutes before serving. Serve at room temperature.