Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, vegetable oil and salt in the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside 20 minutes. With the tip of a sharp knife, cut the peaches in half from top to bottom. Pit them by unscrewing the 2 halves, pulling away from the pit. Cut each half into 3 even wedges (there's no need to peel them) and set aside.
Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350 degrees F. Using a mixer fitted with a whip attachment, whip the egg whites until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When ready to serve, fold the egg whites into the batter until completely blended. Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once.
Drain on paper towels, sprinkle with confectioners' sugar and creme fraiche, and serve immediately.
Courtesy Gale Gand,