In a bowl, toss together peaches, orange juice and sugar. Let stand for 15 to 20 minutes or until the peaches are juicy; stir. Cover and chill in the refrigerator for up to 2 hours.
To serve, divide the cake cubes among 4 dessert dishes. Drizzle with wine. Spoon the peach mixture over the cake. Top with the raspberries and yogurt. Garnish with the mint and sprinkle with nutmeg, if you like. Makes 4 servings.
If you like, spike the orange juice by placing 2 tablespoons orange liqueur into the bottom of a 1-cup liquid measure. Add enough orange juice to equal 1/2 cup.