4 firm, ripe peaches, peeled ¾  cup orange juice 2 tablespoons dry red wine, or additional orange juice ½ teaspoon finely grated orange zest 2 tablespoons honey 2 tablespoons maple syrup 1 teaspoon cinnamon 4 thin strips orange zest, garnish 4 mint sprigs, garnish


Cut off top 1/3 of each peach; twist lightly to free pit. Remove pits; set aside tops. Or, run a sharp knife around edge of pit to remove. Remove very thin slice from bottom of each peach to help stand upright. Arrange peaches upright in sauce pan.

In bowl, combine orange juice, wine, orange zest, honey, syrup and cinna­mon; mix well. Pour half of sauce over peaches. Replace peach tops; pour remaining sauce over tops.

Place saucepan over medium heat. Cover with Temp lone Control open; cook until tone sounds. Reduce heat to low, close control and simmer 20 to 25 minutes, until peaches are quite tender. With slotted spoon, carefully remove peaches from pan and place in individual dessert dishes.

Increase heat to medium; cook sauce, uncovered, until reduced by one-half, stirring frequently. Spoon sauce over each peach. Cool; chill 1 to 2 hours before serving. Garnish with strips of orange zest and mint sprigs at top of peaches.