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.