1. Cut the peaches in half, remove the stones, and slice each half into quarters.
2. In a medium saucepan over medium-high heat, combine the port, sugar, cardamom pods, cinnamon stick, and vanilla bean, and bring to a boil. Reduce the heat to medium and cook until the mixture is somewhat syrupy, about 3 minutes. Add the peaches, stir to coat, and cook until they are golden and are nicely coated in the syrup, 3 to 4 minutes. Discard the whole
spices, and serve the peaches warm or cool.
Yield: 2 cups