Skin the peaches by dropping them briefly
into boiling water. Cool enough to handle and slip off the skins. Cut
the peaches in half and remove their pits. Cut the peaches into 1/2-inch
slices. Bring the wine, water, cinnamon sticks, and sugar to a full
boil. Remove from the heat and add the peaches; cool to room temperature
and then refrigerate overnight or for at least 4 hours. Serve the
peaches and some of the cooking liquid garnished with fresh mint leaves.