White peaches and nectarines are often sweeter due to a lower acid content, but feel free to substitute the more common yellow variety. You can also substitute blackberries or blueberries for raspberries--whatever looks best at your local market. Consider adding a dollop of sour cream or crème fraîche to complement the sweetness of the fruit and syrup. Prep: 15 minutes; Cook: 15 minutes; Stand: 30 minutes; Chill: 30 minutes to 2 hours.
2/3 cup sugar
2 cups Champagne or dry white wine
1 cup water
3 strips lemon peel, pith removed
2 tablespoons fresh lemon juice
4 whole cloves
1 (3-inch) cinnamon stick
5 firm-ripe white peaches, peeled and sliced thick (about 1 1/2 pounds)
1 pint fresh raspberries (about 2 2/3 cups)
Garnishes: sour cream and/or mint sprigs
How to Make It
Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add peaches, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool.
Using a slotted spoon, transfer peaches to 4 serving bowls. Cook remaining syrup 8 minutes or until thickened; cool. Strain over peaches, and chill at least 30 minutes. Add raspberries. Garnish, if desired.