Peaches Noir Recipe

Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando	Peaches Noir
	Over near Cotati marvelous peaches are grown. The best way to eat a peach is off the tree and washed. But after a few weeks, sometimes you might want to do a little more, and this is a simple recipe that fills the bill. 2 cups Crinella Pinot Noir 1 cup sugar 1 cup water 1/2 teaspoon freshly grated cinnamon grate of nutmeg 6 fresh peaches
	Mix Pinot Noir, sugar and water and cook over medium heat until sugar is dissolved. Remove from heat, add cinnamon and nutmeg. Let cool. Peel and slice peaches. Pour syrup over peaches, chill and serve. 6 servings. *Enjoy with our 2005 Pinot Noir.*