Honey-raspberry peaches

     Serve these peaches with any variety of roasted meats, especially pork, lamb and poultry.

Makes 2½ to 3 cups

• 1½ cups dry white wine
• 2 tablespoons slivered pared fresh ginger
• 1½ pounds firm ripe peaches, halved, pitted and thinly sliced
• One-third cup raspberry vinegar
• 3 tablespoons honey
• 2 tablespoons raspberry-flavored liqueur (optional)
• 2 tablespoons finely chopped red onion
• ½ teaspoon ground cinnamon

1. Combine white wine and ginger in large non-aluminium skillet ; bring to boiling.
2. Lower heat ; simmer until reduced by half, about 10 to 15 minutes.
3. Add peaches, vinegar, honey, liqueur if using, onion and cinnamon ; return to boiling.
4. Lower heat ; simmer 8 to 10 minutes or until peaches are just tender.
5. Let stand for at least 30 minutes before serving.
6. Serve warm, chilled or at room temperature.

BON APPETIT