Red wine-poached peaches with peppercorn gelafo (Serves 12).

For the gelato base syrup: *
4 1/2 cups plus 2 teaspoons water
25 1/4 ounces granulated sugar
1/3 ounce sorbet stabilizer
7 ounces glucose powder

For the Tellicherry peppercorn geloto:
2 quarts half-and-half
3/4 ounce Tellicherry peppercorns, toasted
1 1/2 cups egg yolks
10 2/3 ounces granulated sugar
2 1/4 cups base syrup from above
2 ounces glucose syrup

For the semolina custard cake:
7 2/3 cups whole milk
7 ounces granulated sugar
1 1/2 vanilla beans, split
10 1/2 ounces semolina flour
Pinch salt
6 eggs
4 egg yolks
3 1/2 ounces butter diced

For the candied pink peppercorn croccante:
14 ounces granulated sugar
7 ounces pink peppercorns
1 teaspoon salt
1teaspoon butter, softened

For the polenta crumble:
8 ounces buffer
4 1/2 ounces granulated sugar
1 egg
1 egg yolk
Zest of 1 orange
1 teaspoon pure vanilla extract
10 1/2 ounces all-purpose flour
5 3/4 ounces yellow cornmeal
1/2 teaspoon salt

For the tarragon whipped creme fraiche:
2 1/3 ounces confectioners' sugar
10 1/2 ounces Kendall Farms creme fraiche"
1/3 ounce tarragon leaves
For the poached peaches;
1 bottle (750 ml) Chianti
1 vanilla bean, split lengthwise, seeds scrapea
1/4 cup blackberry brandy
3 1/2 ounces granulated sugar
6 ounces glucose syrup
1/3 ounces angelica root ground, sifted
3 slightly firm, ripe yellow peaches, peeled, halved, pitted

To serve:
Granulated sugar as neeaed
* yields more than required for recipe
** available from kendalirarmscremefraichocom, 1805) 466-7252

For the gelato base syrup: In medium saucepan, bring all ingredients to boil, stirring constantly. Strain through fine-mesh sieve and store in refrigerator.

For the Tellicherry peppercorn gelato: In small saucepan, bring half-and-half to boil. Remove from heat. Add peppercorns and steep for eight minutes. In small bowl, whisk together egg yolks and sugar. Temper yolk mixture by adding one-third of hot half-and-half Whisk tempered yolk mixture back into hot half-and-half Over low heat stir constantly until mixture registers 180 degrees. Strain through fine-mesh sieve into clean bowl set over ice water bath. Cool completely Cover and refrigerate for 24 hours. Incorporate base syrup and glucose syrup. Pour into ice cream maker and freeze according to manufacturer's directions. Set aside in freezer.

For the semolina custard cake: Preheat oven to 300 degrees. In small saucepan, combine milk, sugar and vanilla and bring to boil. Strain through fine-mesh sieve into wide heavy-bottom pot and bring back to boil. Add flour and salt and lower heat. Stir constantly with whisk for seven minutes. Turn off heat and continue stirring. Add eggs and egg yolks one by one. Add butter piece by piece. When last piece butter is fully incorporated, transfer mixture to metal pan lined with plastic wrap. (Batter should reach halfway up the side of pan.) Cover top of pan with plastic wrap and place in water bath. Bake for one hour and 20 minutes. Remove plastic from top and refrigerate overnight. Unmold cake and cut into 3/4 -inch-wide slices, about Iwice as long as a peach half Cover and store in refrigerator.

For the candied pink peppercorn croccante: In medium saute pan, caramelize sugar to light amber Add peppercorns, salt and butter. Cook for one minute, then pour on sheet tray lined with silicone mat Let cool completely. Break into pieces and pulse in food processor lo size of peppercorns. Store in airtight container.

For the polenta crumble: Preheat oven to 350 degrees. In bowl of electric mixer fitted with paddle, cream butler and sugar for three minutes. Add egg, egg yolk, zest and vanilla. Scrape down sides and add flour, cornmeal and salt. Mix until combined. Crumble mixture onto sheet tray and bake for 15 to 18 minutes, until golden brown. Let cool completely. Pulse in food processor to make small crumbs. Store in airtight container.

For the tarragon whipped creme fraiche: In small saucepan over low heat, combine sugar and one-third of creme fraiche. Cover to help sugar dissolve completely. Stir occasionally. Remove from heat, add tarragon and steep for six minutes. Strain through fine-mesh sieve into bowl and add remaining creme fraiche. Whip to medium peaks. Refrigerate.

For the poached peaches: In small saucepan, combine wine, vanilla pod and seeds, brandy, sugar, glucose syrup and angelica and bring to boil. Reduce by half Strain through fine-mesh sieve into clean saucepan. Heat to simmer and add peaches, cut side down. Poach five minutes. Turn off heat Keep peaches warm, in liquid.

For service: Preheat salamander/broiler. Place cake slices on sheet tray and sprinkle with sugar. Broil for two minutes or until lightly caramelized. Plate as shown.

Vin Santo del Chianti Classico Rocca ai Montegrossi Tuscany, Italy 2001