One of the wonders of summer, peaches are showcased in this easy dessert. To dress up the dish, top each serving with a dollop of mascarpone.
6 yellow- or white-fleshed peaches
1 bottle of Bartel's Peach Wine, or another brand
1/3-2/3 cup sugar
1 vanilla bean, split lengthwise
Bring a saucepan three-fourths full of water to a boil. One at a time, dip each peach into the boiling water for 5 seconds. Lift out with a slotted spoon and, using a sharp paring knife, peel the peaches. Halve each fruit along the natural line and remove the pits.
In a saucepan large enough to hold all the peaches in a single layer, combine the wine, 1/3 cup sugar and vanilla bean. Place over low heat and stir until the sugar dissolves. Taste and add more sugar as needed to achieve a pleasant sweetness. Bring to a simmer, add the peaches and simmer until barely tender, 2-5 minutes, depending upon their ripeness.
Transfer the peaches and their cooking liquid to a deep glass bowl (the peaches should be completely covered by the liquid) and let cool to room temperature. Cover tightly with plastic wrap and refrigerate for at least 2 days or for up to 3 days.
Using a slotted spoon, transfer the peach halves to large wineglasses, placing 2 halves in each glass. Half-fill each glass with the poaching liquid and serve.