Instructions: Bring wine to boil in large, wide pot. Skim any particles that float to surface. Add 3 1/4 cups water and sugar and return to boil, skimming as necessary. Add lemon juice and grenadine.

Make an "X" with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat until skin starts to peel away from flesh, about 5 minutes. Remove from liquid and place in bowl of ice water. Peel while still warm.

Cut peaches in half and remove pits. Puree 8 peach halves in blender until smooth and reserve. Dice remaining 2 halves in 1/4-inch dice. Reserve liquid.

Sprinkle gelatin over 1/4 cup cold water. Let sit 1 minute. Add 1/2 cup poaching liquid, stirring to blend. Pour 1 1/2 cups plus 2 tablespoons poaching liquid into small pot. Add gelatin mixture. Heat over medium-heat until gelatin is dissolved, about 3 to 5 minutes. Chill in refrigerator until set, 1 hour.

For the Peach Sorbet: Heat water and sugar in saucepan over medium-high heat until sugar dissolves, about 2 to 3 minutes. Combine with peach puree and chill 1 hour in refrigerator. Add amaretto and process in ice cream maker according to manufacturers directions, 25 to 30 minutes. Store in freezer.

This recipe yields 8 servings.

Comments: This is an elegant, refreshing dessert served at the French Laundry.

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