from Dave Auerbach

Dave just thought this up. Good thing he brought that port with him.

• some dried peach halves (maybe 2 C)
• some brown sugar (maybe 1/2 C)
• some port (maybe 1 C)

Dice the peach halves. Stick 'em in a pot with the port and brown sugar. Simmer, adding water (maybe 1 C or more) as the peaches get soft. Do this while you make the hamantaschen. Then fill 'em.

See also:

• hamantaschen
• poppyseed filling