Boil red wine with sugar, cloves and cinnamon in a wide saucepan. Add peaches and make at low temperature in closed saucepan for eight min. Cool. Bring peaches in the broth to the table well cooled.
As part of the Vegetarian Menus now episode 5, here:
Entrée: Kitchen herb pancakes
Main course: Baked cauliflower with wine potatoes
Dessert: Peaches in red wine **
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!