Preheat the oven to fan
160C/conventional 180C/gas 4.
Butter a large, shallow ovenproof
dish. Cut the peaches in half and
remove the stones, then stand the
peaches cut-side up in the dish.
Put the ginger biscuits into a
tough plastic bag, seal the bag and
bash the biscuits with a rolling pin
until they’re roughly crushed. Tip
them into a bowl and mix in the
chocolate, two-thirds of the
chopped ginger, the egg yolk,
dessert wine and orange zest until
everything is evenly mixed.
Divide the mixture equally between the peach halves, mounding it into the holes left by the stones. Pour the white wine around the peaches, dot them with the butter and bake for 20 minutes, or until tender. (This can be made up to a day ahead, kept in the fridge once cool, then gently reheated, in two batches, on Medium in the microwave for 4-5 minutes each batch.) To serve, spoon over the cooking juices and scatter with the remaining ginger. Serve warm.