3 qt Peaches

1 c Sugar

4 oz Juice, lemon

2 oz Juice, orange

1/3 c Wine, Port

1/3 c Vermouth, sweet

1 c Wine, white

Peel the peaches. Slice them into medium-sized pieces. Place them in a bowl and sprinkle with sugar. Add lemon juice, orange juice, Port, and white wine. Mix well, (try not to bruise the peaches) and refrigerate for at least 1 hour. Serve in chilled glass cups. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA