2 cups Beaujolais
1 cup water
3/4 cup granulated sugar, or more to taste
1 cup fresh raspberries plus raspberries for garnish
4 large unblemished freestone peaches

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.

Serves 8.

Per serving: 150 calories, 1g protein, 29g carbohydrate, 0 fat, 0 cholesterol, 4mg sodium, 2g fiber