Brown sugar and white balsamic vinegar lend peaches a caramelly flavor, while a semi-dry wine enhances their sweet tartness. Fresh thyme adds an herbal note. The marinade also softens the peaches’ skins, which means you can skip the tedious step of blanching and peeling them. Use the marinated peaches in shortcakes, as a topping for oatmeal or a tart, or muddled with bourbon and topped with ginger beer for a killer cocktail.