peach-rosemary-punch  500 g white peaches 3 rosemary twigs 4 tablespoons sugar 4-5 tablespoons Cointreau or orange liqueur 2 liters (2 quarts) chilled white wine 2 liters chilled mineral water Dice the peaches and put them together with the rosemary in a large bowl. Add sugar and cointreau. Let stand for an hour and then add the wine and chill. Just before serving add the well-chilled mineral water. back