Poaches Peaches in Red Wine with Blackberry Sauce

Preparation

1. In order for the fruit to get perfectly poached, be very careful with it and flip it in the syrup so that it acquires a uniform tone. Pour the red wine, the sugar and the vanilla in pot and heat over low heat mixing slowly to dissolve the sugar. Add in the peaches and cook until they are tender, but do not let them lose their shape (they can be cooked for approximately 15 minutes), flipping them every once in awhile. Let the peaches cool in the juice.
2. Use a skimming ladle to move the peaches to another recipient and peel them very carefully. Put the blackberries in a pot, and cook over low heat for five minutes. Take out the vanilla stick. Serve the poached peaches and the meringues.