3 pounds peaches, peeled and sliced
6 tablespoons sugar
1/2 cup white wine
4 teaspoons torn rose geranium leaves, or dash vanilla extract, or 11/2-inch piece cinnamon stick
In a large sealable plastic bag, such as a Ziploc freezer bag, combine the peaches, sugar, wine and rose geranium leaves (or vanilla or cinnamon, if using). Squeeze out all air and seal tightly.
Bring a large, wide pot of water to between 140 and 150 degrees and reduce flame to point that it will maintain that temperature. Lower tightly sealed plastic bag containing peaches into water and cook, maintaining a steady temperature. Keep a cup of cool water beside pot, and if water in pot gets too warm, add about one-quarter cup to cool it. First 5 minutes or so of cooking will take some adjusting, but after that it should maintain temperature with a minimum of fuss. Cook for 45 minutes.
Remove bag from water. Pat bag dry to avoid diluting juices and empty peaches into a bowl (discard cinnamon stick, if needed). Serve at room temperature, dividing peaches and sauce as desired among each serving.