In a medium saucepan, combine white wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place the nectarines in the liquid. Add more water, if needed, to cover nectarines. Place a square of cheesecloth over the fruit and top with a small plate to keep fruit submerged.
Increase heat to high and bring liquid to a boil, reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid and let cool.
Return liquid to a boil; and cook until reduced to a syrup and thick enough to coat the back of a spoon, about 20 minutes. Remove from heat and cool.
Cut nectarines in half and remove pit. Place 2 halves on each of 4 serving plates. Drizzle with syrup. Top each half with a dollop of creme fraiche and a sprig of mint.
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