Adapted from Sunset Magazine
1 750 ml bottle dry Riesling
Bring a large pot of water to a boil. Meanwhile, use a paring knife to score a small "x" into the bottom of each peach. Place the peaches in the boiling water for 20 seconds, then remove. Starting at the "x" use your fingers to remove the skin of each peach. Cut the peaches in half and remove pit.
In a medium saucepan, combine the Riesling, amaretto, and 1/2 cup of sugar. Bring to a boil, stirring to dissolve the sugar. Add the peaches and return to a boil. Remove from heat, cover tightly, and let cool to room temperature.
Remove the peaches and return the liquid to medium high heat. Simmer until reduced by half. Place peaches in the liquid and cool completely in the fridge.
Combine the creme fraiche and remaining 2 tablespoons of sugar. To serve, spoon a peach or two in a bowl along with some liquid. Top with the sweetened creme fraiche.