3 lg. firm peaches
3 egg yolks
3 tbsp. sugar
6 tbsp. sherry or Marsala wine

Wash, peel, halve and pit peaches. Combine egg yolks and sugar in top of cold double boiler; beating until creamy and lemon colored. Add wine gradually, beating constantly. Cook over hot, never boiling water, beating continuously, until thick, about 5 minutes. Put peaches in serving dishes, pour hot wine sauce over them and serve immediately. Or, chill both peaches and wine sauce and serve cold. Serves 6.