Dunk the peaches in boiling water, drain them immediately and then peel them.
In a stainless steel saucepan or, preferably, an untinned copper jam pan or copper bowl for whisking egg whites, bring the peaches, sugar and wine to the boil. Cook at a very light boil until the peaches are tender to the prodding of a trussing needle. Remove them to a plate. With the heat a bit higher, reduce