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1
To peel the peaches: Bring water to a boil in a medium saucepan (leave some space in the pan so you can fit some peaches in). Have a separate bowl of ice water with a splash of lemon juice nearby.
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2
Cut the peaches in half and pull the pits out. Place the peaches, two halves at at time, gently into the boiling water skin side down. Let them boil for about a minute then scoop them out and place them directly in the bowl of ice water.
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3
As those begin to chill in the water, put the next batch of peaches in the boiling water. While those boil, take a peach half out and the skin should just slip off as you rub it gently with your fingers. Place the peeled peaches in a shallow baking dish in a single layer (cut side down). The dish should be large enough so that the peaches lay flat but not so large that the wine and honey syrup spreads thinly on the bottom of the dish. Repeat this until all your peaches have been peeled.
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4
For the baked peaches: Preheat the oven to 375 F
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5
Mix the wine, honey, and vanilla together in a glass measuring cup or bowl. Pour the syrup over the peeled peaches in the casserole dish. Gently lift the peaches so that the syrup also gets underneath rather than just sitting around the peach halves.
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6
Bake at 375 F for 25 minutes.
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7
Serve warm with some vanilla flavoured Greek yogurt, or some ice cream.
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8
Notes: If you don't want to use wine, use water mixed with lemon juice. You will need the acidity to balance the sweetness of both the honey and peaches.
