Line 23 cm springform pan with plastic wrap. Arrange ladyfingers to cover bottom and sides of pan. Layer half of the ice cream, remaining ladyfingers and then remaining ice cream into pan. Freeze. Combine sugar and cornstarch in saucepan; stir in wine and water. Cook over medium heat until mixture is clear and slightly thickened. Mash one peach and stir into wine mix. Cool. Place peach slices over ice cream layer of cake. Serve with wine sauce.