Score the peaches crosswise and briefly blanch in boiling water, then cool in ice water. Now peel off the skin, cut in half and stone.
Caramelize the sugar in a pan, deglaze with white wine and reduce a little. Add the peach halves and let them steep for about 5 minutes over a low heat.
For the frothy wine:
Mix the eggs, white wine, starch, sugar and lemon juice in a saucepan with the whisk, bring the mixture to a boil over medium heat while beating constantly. Remove the pot from the heat and place on a plate, arrange the peaches on top.