2 1/2 cups red table wine
1/2 cup peach nectar
1/4 cup brandy
1/4 cup sugar for the syrup
2 tablespoons sugar for the peaches
2 tablespoons honey, plus more for garnish
2 cinnamon sticks
1 tsp vanilla
1/2 stick unsalted butter
6 ripe peaches, halved and pitted
1/2 cup creme fraiche (see next recipe)
Fresh mint leaves
For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
Preheat a gas grill to medium-high.
Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Sprinkle the remaining cut sides of the peaches with sugar and cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.