Chilled Peaches in White Wine

This dessert -- adapted from a recipe in David Tanis's A Platter of Figs -- is my idea of a just about perfect summer dessert ... ripe seasonal fruit that has next to nothing done to it -- sliced, tossed with some, not much, sugar and then covered with a white wine (whichever you like best although fruity is better than oaky). I used a California sauvignon blanc but think almost any white but a chardonnay would work.

The peaches then go in the fridge for 4-6 hours -- the result is really lovely ... not too sweet, very simple but feels like an elegant end to a summer dinner.