- 4 firm-ripe peaches
- 1 cup ruby port
- 1/2 cup sugar
- 4 whole cardamom pods
- 1 cinnamon stick (3 inches long)
- 1 whole vanilla bean, split lengthwise
- Cut the peaches in half, remove the stones, and slice each half into quarters.
- In a medium saucepan over medium-high heat, combine the port, sugar, cardamom pods, cinnamon stick, and vanilla bean, and bring to a boil. Reduce the heat to medium and cook until the mixture is somewhat syrupy, about 3 minutes. Add the peaches, stir to coat, and cook until they are golden and are nicely coated in the syrup, 3 to 4 minutes. Discard the whole spices, and serve the peaches warm or cool.