White Peaches and Raspberries in Champagne Syrup

White peaches and nectarines are often sweeter due to a lower acid content, but feel free to substitute the more common yellow variety. You can also substitute blackberries or blueberries for raspberries--whatever looks best at your local market. Consider adding a dollop of sour cream or crème fraîche to complement the sweetness of the fruit and syrup. Prep: 15 minutes; Cook: 15 minutes; Stand: 30 minutes; Chill: 30 minutes to 2 hours.

Yield: Makes 4 servings

Ingredients

• 2/3  cup  sugar
• 2  cups  Champagne or dry white wine
• 1  cup  water
• 3  strips lemon peel, pith removed
• 2  tablespoons  fresh lemon juice
• 4  whole cloves
• 1  (3-inch) cinnamon stick
• 5  firm-ripe white peaches, peeled and sliced thick (about 1 1/2 pounds)
• 1  pint fresh raspberries (about 2 2/3 cups)
• Garnishes: sour cream and/or mint sprigs

Preparation

1. Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add peaches, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool.

2. Using a slotted spoon, transfer peaches to 4 serving bowls. Cook remaining syrup 8 minutes or until thickened; cool. Strain over peaches, and chill at least 30 minutes. Add raspberries. Garnish, if desired.