Add the wine mixture, and bring to a simmer.

Allow the prunes to steep in the wine mixture as they cool.

Slice the peaches and add them to the wine mixture.

Add wine mixture; cover, reduce heat and continue cooking until potatoes are tender, another few minutes.

When the lamb is cooked, stir it into wine mixture.

When fish is cooked, remove, and spoon the wine mixture into a food processor.

Return the saucepan containing the wine mixture to medium heat, and bring back to a boil.

Place baking dish over high heat to bring wine mixture to a full boil.

With the mixer on, very slowly beat the hot wine mixture into the eggs.

When red wine mixture has reduced, turn heat to very low.