Crepes Filled with Poached Peaches

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.