1 cup fresh raspberries plus raspberries for garnish
4 large unblemished freestone
Combine the wine, water and sugar in a nonreactive saucepan and warm, stirring,
until sugar dissolves.
Put 1 cup raspberries in a glass or ceramic bowl and pour the warmed wine mixture
over them. Let macerate until cool, or refrigerate overnight.
Pass this mixture through a food mill or fine strainer to get all the raspberry
juice into the wine, leaving the seeds behind. Taste for sweetness; add a little
more sugar, if desired.
A few hours before serving, cut the peaches in half and carefully peel them,
being careful to preserve their beautiful shape. Slice each half thickly, yielding
4 to 5 slices per half. Place the slices in the chilled syrup and refrigerate until
just before serving.
To serve, divide the peaches among compote dishes and ladle enough of the syrup
into each dish to partially cover the peaches. Garnish with a few fresh raspberries.