Peaches poached in wine look like a red sunset, and they are a delicious treat when served with fresh goat cheese and a cinnamon-infused red wine syrup.

SERVES 6

INGREDIENTS

• 1 cup full-bodied red wine, such as Chianti, Zinfandel, or Barolo
• ½ cup peach nectar
• 1 cup firmly packed light brown sugar
• 2 cinnamon sticks, broken into 1-inch pieces
• 5 allspice berries
• 3 firm peaches, halved and pitted
• ½ cup crumbled goat cheese

INSTRUCTIONS

1. In the pressure cooker, combine the wine, nectar, and sugar over medium-high heat, stirring to dissolve the sugar.
2. Add the cinnamon sticks, allspice berries, and peaches, spooning the sauce over the peaches to coat them.
3. Lock the lid in place and cook at high pressure for 1 minute.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Using a slotted spoon, carefully remove the peaches to a serving platter and let them cool until warm or at room temperature.
6. Fish the cinnamon sticks and allspice berries out of the cooking liquid and bring the liquid to a boil.
7. Continue boiling for 10 minutes to concentrate and reduce the glaze. Remove from the heat and let it cool slightly.
8. To serve, pool some of the glaze on each plate.
9. Top with a peach half and sprinkle some goat cheese over the peach.
10. Drizzle with a bit more glaze.