White wine with peaches Can't help you with that one - but here is a yarn about a delicious dish featuring peaches and fortified muscat Cheers! Martin Cliffy's Muscat Peaches It was a few years back and we'd gone to Booths Taminick Cellars (Glenrowan, Victoria, Australia) to buy wine and to chat to Cliff Booth. He sold us a huge tray of peaches, labelled as 'seconds' for $7.00. They were the biggest, juiciest, oozingest, most luscious examples of that fruit it has ever been my pleasure to slurp. We ate some fresh and bottled the rest and have never forgotten them. Or Cliff. I met Julie Booth, Cliff's granddaughter, recently and she promised to send me Cliff's peach recipe. Julie writes, 'Gramps Cliff liked to keep it simple so he would just get some of our fresh ripe peaches and put them into a glbutt bowl and cover them with muscat. Then marinate them in the fridge overnight. Gramps always said it was the best breakfast you'd ever have. I personally prefer them at dinner with some cream. I have adapted his recipe a bit and this is my favourite way to serve them. 'You need one peach per person and about a bottle and a half of muscat - half for the recipe and the rest to serve with them and some sugar. Peel the peaches and cut them in half. Sprinkle about half a tablespoon of castor sugar into the well in the middle of each peach half. Pour a tablespoon and a bit of Muscat into the well also. Place the peaches on a baking tray or in muffin cups and bake in a hot oven until the Muscat and sugar caramelise together and form a syrup and the peaches soften. Serve with pure cream with vanilla bean seeds mixed through or vanilla bean ice-cream and a glbutt of muscat on the side.' Note. Use fresh peaches where possible, tinned ones might work. The muscat of course should come from Booths. 
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