Bring a saucepan 3/4 full of water to a boil. Add the peaches one at a time and blanch for about 20 – 30 seconds to loosen the skin. Remove the peaches with a slotted spoon and transfer them to a bowl of cold water. Remove the skins, and cut the peaches in half, and remove the pit. Set aside in a heatproof bowl.

In a saucepan over medium heat, combine the wine, sugar, lemon zest, and cinnamon stick. Bring to a boil and slowly stir to dissolve sugar. Add brandy or orange liquor if using. Remove from the heat and pour over the peaches.

Let cool, cover, and let wine steep for about 2 days in the refrigerator before serving in glass bowls or regular glasses.

Peaches and Wine is best served cold.