Peel the peaches and place them in a saucepan.

Cover the peaches with the red wine and put the lid on.

Cook over medium heat until the peaches become soft.

In the meantime, beat the egg yolks with the sugar until you get a smooth cream.

Remove the peaches from the wine and set them aside to cool.

To the cooking wine of the peaches, add the fruit gelatin and the egg mixture.

Cook over low heat, stirring constantly.

Turn off the heat and continue stirring until the mixture has cooled.

Cut the peaches in half and remove the pit.

Place two peach halves on a plate and cover them with the prepared cream.

Chill in the refrigerator for half an hour before serving.

Decorate each plate with raspberries as desired.