Boil sugar, zest, water and juice of one lemon together and make lively for one minute.
Put the egg yolks in a suitable bowl. While stirring, add the boiling hot lemon broth. Meanwhile, whisk everything heartily until a light, thick cream is formed.
Fold in the crème fraîche. Whip the cream until stiff. Fold into the cream. Pluck the lemon balm leaves from the branches and cut into very fine strips. Also fold into the cream.
Cover a coated cake pan or a baking dish with cling film. The best way to do this is to wet the cling film briefly under cold water. Put the crem in it. Freeze for at least 3 hours, but longer is better.
For the sauce, dip the peaches briefly in boiling water, quench when cool, then remove the skin. Cut the peaches in half, remove the stone and cut the fruit into slices. Put them in a frying pan with the juice of one lemon, the white wine and the sugar and soften with the lid closed. Blend in a hand mixer or possibly with a hand blender.
Sweeten as desired and cool.
To serve, turn the parfait out onto a plate, remove the foil and cut the ice cream into slices. Arrange on plates, pour peach sauce around and garnish with lemon balm leaves.
After turning out, place in the refrigerator to thaw slightly for about 30 minutes so that the flavors of the parfait can fully develop once again.
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