Mix crème fraîche, vanilla pulp, yogurt, vanilla sugar and sugar until smooth. Spread a sieve with a gauze cloth, pour in the yogurt cream and let it drain in the refrigerator for one night.
Dip the peaches briefly in boiling water, cool, remove the skin, cut the fruit in half and remove the stone. Cut the fruit into slices.
In a wide frying pan, melt the sugar to light brown caramel. Turn the peach slices in it to the other side. Extinguish with the orange juice and the white wine. Add the slit vanilla pod. Cook the peaches on a low fire with the lid closed until just tender. Lift them out with a skimmer and put them in a suitable bowl.
Boil the remaining juice a little bit. Pour over the peaches form.
To serve, arrange the peaches with the jus in dessert bowls or possibly glasses. Use a spoon to make dumplings of the drained yogurt cream and place them on top of the peaches. Garnish with mint leaves if desired.
Adaptations for small households, based on the preparation for four people: Two people: halve ingredients, but use the juice of one orange for the caramel.
One person: quarter ingredients, but use 30g sugar, juice of half an orange and 1/2_dl white wine for the caramel.
Tip: Use creamy natural yogurt for an even finer result!
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