I originally published this recipe on February 24, 2009 on my old blog.  It's such a winner, it deserves a special place, especially around holidays, celebrations, and pleasing friends.

Ingredients
1 tbsp HimalaSalt Organic Peppercorns
1 cup Port Wine
Peel of ½ organic lemon
1 organic vanilla bean
6 organic bay leaves
½ bottle organic red wine
2 ½ tbsp agave nectar
6 ripe organic peaches

Place peppercorns in a square of cheesecloth and the tie securely with string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay leaves, wine, pepper sachet and bring to a boil. Stir in agave and remove from the heat. Add more agave if needed, cover and set aside. Half fill large saucepan with water and bring to a boil. Plunge peaches into boiling water and let them sit there for one to two minutes, then rinse them under cold water and peel. Place them in the warm wine over medium heat and bring to simmer 10 minutes. Remove from heat, cover and cool. Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves to use as garnish. Cut vanilla bean into fine slices for garnish. Set aside in a cool place, (not the frig) until ready to serve. Get your ingredients at www.himalasalt.com