|Flaked coconut||1⁄4 Cup (4 tbs)|
|Almonds||1⁄4 Cup (4 tbs), ground|
|Orange rind||1⁄2 Teaspoon, finely grated|
|White wine||1 Cup (16 tbs)|
Blanch peaches in boiling water and leave for 1 minute.
Drain, cover with cold water and peel.
Slice the peaches and remove the pits.
Arrange slices in a baking dish.
Preheat oven to 350°F.
Mix together the coconut, almonds, orange rind and egg yolk and spoon it between the peach slices.
Dot with butter, pour wine around the peaches and add the cinnamon stick.
Cover and bake for 20 minutes or until the peaches arc tender.
Remove the cinnamon stick and serve warm with custard.