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This recipe is from the cookbook The Sonoran Grill by Mad Coyote Joe.

Check out Linda's wonderful  Salad and Salad Dressing Recipes.

4 peaches
1/2 pint fresh strawberries
1 cup sugar, divided
1 (750-ml) bottle Sauvignon Blanc wine, divided
3 cinnamon sticks
Zest of 1/2 orange
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1 cup green grapes
Zest of 1 Lime
Lime slices
Mint sprigs

Gently drop the peaches into a pot of boiling water and blanch for 20 seconds. Remove from water, drain and peel the peaches, using a paring knife. Slice the peaches; discard the pit.

Clean the strawberries and slice, In a large bowl, cover the strawberries and the peach slices with 1/2 cup sugar; let stand for 15 minutes.

In a medium saucepan, over medium heat, simmer 1 1/2 cups of the wine with 1/2 cup sugar, cinnamon sticks, and orange zest, for about 10 minutes; remove from heat and let cool.

Place the peaches, strawberries, raspberries, blueberries, grapes, and the lime zest in a large glass bowl with the spiced wine and the remaining wine from the bottle. Cover with plastic wrap and chill for about 2 hours.

Serve in champagne flutes garnished with a slice of lime and a sprig of mint.

Makes 8 servings.