2 cups dry red wine

1 cup fresh orange juice

1 cup sugar

1 cinnamon stick

2 long strips orange zest

2 long strips lemon zest

8 large, ripe peaches

Biscotti, preferably with almond or orange flavors

Combine the red wine, orange juice, sugar, cinnamon stick, orange zest and lemon zest in a saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Remove from the heat and set aside 5 minutes.

Bring a pan of water to a boil. Remove from the heat and add the peaches. (You may need to work in 2 batches.) Time 1 minute. Transfer to a colander. When cool enough to handle, peel the peaches and slice into a large bowl.

Remove the citrus zest from the sangria syrup and pour over the peaches; leave the cinnamon stick with the peaches. Chill at least 3 hours.

Spoon the peaches and syrup into bowls and serve with biscotti.

Makes 8 servings.