1 c  Hearty red wine
1/2 c  Red raspberry preserves
1    1" x 3" piece of orange zest
1    Cinnamon stick
5    Whole cloves
20 oz Frozen sliced peaches
- (unsweetened)
1 pk Prepared crepes (8-10/pkg)
Warmed vanilla yogurt, opt.
-=OR=- Whipped cream, opt.

IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and
cloves and bring the mixture to a boil over high heat. Continue cooking
until the preserves are melted and the liquid has thickened, about 6 to 7
minutes. Strain the liquid into a large skillet, transferring the cinnamon
stick to the pan. Add the frozen peaches to the liquid and over medium-high
heat bring the liquid to a slow boil, carefully separating the frozen
slices. This will take about 3 to 4 minutes. Once the liquid returns to a
boil, cook until the peaches are just warmed through, about 3 minutes. Turn
off the heat and let the peaches cool in the syrup. Place 2 crepes folded
in quarters on each plate. (Leave the extra 2 crepes for seconds.) Spoon
the peaches over the crepes and top with vanilla yogurt or softly whipped
cream, if desired. Serve at once.