Instructions: Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan.

Stir over low heat until sugar dissolves. Increase heat; simmer 15 minutes. Remove from heat; add remaining wine.

Blanch peaches in large pot of boiling water 20 seconds. Transfer to bowl

of cold water, using slotted spoon. Drain. Pull off skin with small sharp knife. Slice peaches and transfer to large bowl. Add raspberries and wine mixture. Cover and refrigerate at least 1 hour. (Can be prepared 6 hours ahead. Stir occasionally.) Divide fruit and wine among glass goblets. Serve with biscotti.

Serves 8.

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