3 qt Peaches

1 c Sugar

4 oz Juice, lemon

2 oz Juice, orange

1/3 c Wine, Port

1/3 c Vermouth, sweet

1 c Wine, white

Peel the peaches.
Slice them into medium-sized pieces.
Place
them in a bowl and sprinkle with sugar.
Add lemon juice, orange
juice, Port, and white wine.
Mix well, (try not to bruise the
peaches) and refrigerate for at least 1 hour.
Serve in chilled
glass cups.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco,
CA