Created by ImPat on January 26, 2019
Step 1: Place wine, water, sugar and vanilla in a stockpot over a medium heat and stir until sugar is dissolved and then add peaches. Place a round of baking paper, the same diameter as the pot, directly onto the surface of the peaches to cover.
Step 2: Bring to boil and then simmer for about 15 minutes, or until peaches are tender.
Step 3: Discard paper and using a slotted spoon, remove peaches to cool slightly before removing skin and RESERVE syrup.
Step 4: Place 1 cup of the syrup in a small saucepan over a high heat and bring to boil and then boil gently for about 12 minutes, or until slightly thickened and then let cool.
Step 5: Blend raspberries and cooled syrup in a blender until smooth and then strain through a sieve and discard seeds.
Step 6: Top peaches with raspberry sauce and serve with ice-cream.