Prep. time: 10 minutes
Waiting time: 24 hours
Cooking time: A few minutes

1. The day before: bring the 500 ml (2 cups) dry white wine to a boil with the orange flower water and blue cheese until the cheese is well melted.
2. Blanch the peaches: Plunge them into boiling water and then refresh quickly in ice water so that the skins come off easily; pit and quarter them;
3. macerate the peach wedges in the white wine sauce for 24 hours in the refrigerator and serve on their own or with a lemon sorbet.

An Anjou wine Côteaux du Layon Blanc