Cut peaches or plums into wedges about 1/2 inch thick. In a small non-reactive
saucepan, combine all ingredients except for peaches. Bring to a simmer over moderate
heat and cook for 3 to 4 minutes, or until brine is well infused. Add half of the
fruit to the simmering brine and cook for 2 minutes until the fruit softens slightly.
Using a slotted spoon, remove peach or plum wedges to a bowl and repeat the process
with remaining fruit. Let cool, then cover and refrigerate for at least 3 hours
To serve, drain fruit. If desired, leave the star anise and canela sticks for
an inedible garnish. Reserve brine for the next batch, if desired.