• 1¼ cups dry white wine
• 1½ cups water
• ½ cup sugar
• 3 peaches, halved and pitted
• 1⅓ cups raspberries
• 1 (¼-ounce) envelope gelatin (1 tablespoon)
• Fresh mint sprigs for garnish

In a large saucepan, bring 1 cup wine, water and sugar to boil over medium-high heat; cook, stirring, for 2 minutes. Add peaches and cook for 3 minutes. Remove from heat, cover, and let steep for 3 minutes.  

Using a slotted spoon, transfer peaches to a cutting board; remove and discard peels. Carefully place peach halves into a sealable container and refrigerate until ready to serve.

Add 1 cup raspberries to syrup and return to medium-high heat. Return to boil and cook for 5 minutes; remove from heat.

Pour raspberry mixture through a fine mesh sieve into a bowl. In a small bowl, sprinkle gelatin over remaining ¼ cup wine and let stand 1 minute to soften; add to warm raspberry mixture and stir until gelatin is dissolved.

Chill raspberry mixture, uncovered, in refrigerator until set, about 6 hours.

To serve, remove peach halves from refrigerator and let come to room temperature, 15 to 30 minutes. Divide raspberry gelée into 6 serving dishes. Top with peach halves and garnish with remaining raspberries and mint leaves.

Note: Can be prepared up to 3 days ahead. Keep covered and chilled.