1

Prepare Orange Sauce first: Combine sugar and cornstarch in a small saucepan. Stir in ¼ cup of wine gradually until mixture is smooth. Stir in remaining wine and orange juice. Bring to a boil over low heat, stirring occasionally. Cook 1 minute. Remove from heat and stir in orange peel. Keep warm until ready to serve, or refrigerate and re-heat when fritters are done.

2

For fritters: Sift flour, salt and baking powder into a large mixing bowl.

3

In separate bowl, beat eggs well; beat in milk and butter. Stir into dry ingredients gradually, until batter is smooth. Let stand at room temperature for 1 hour.

4

Place peaches into boiling water for about 1 minute, then plunge into cold water. Slip skins off of peaches; then halve them and remove the pits. Cut each half into 4 equal-sized wedges. Place peaches in a bowl; sprinkle with ¼ cup sugar. Let stand until batter is ready to use.

5

Put enough oil or shortening into a skillet or deep, heavy saucepan to measure 1½" deep when heated. Dry peach wedges on paper towels. Dip in batter with a fork or tongs; let excess batter drip off into the bowl. Fry a few at a time, in hot fat (375 degrees F.) for 3-5 minutes or until golden brown. Drain on paper towels.

6

Serve immediately with hot orange sauce.