Poached Peaches with Raspberry Sorbet

Bring white wine, sugar and lemon piece to a boil. Peel 3 peaches, cut in half and remove pit. Place peaches in white wine mixture and lower to simmer. Pierce with toothpick to make sure they are tender and poached. (About 7 10 minutes). Chill in refrigerator overnight in wine syrup.

TO MAKE SORBET: Boil sugar and water; cool. Add raspberry puree to simple syrup. Chill 4 to 6 hours. Purée in Cuisinart and chill for another 2 hours.

Assemble by placing poached peach half in wine glass with one scoop of sorbet. Garnish with berries and mint.