Stuffed Baked Peaches with Sauternes custard

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

This recipe is based on an Italian dish often made with pears, but you can also use nectarines. If Sauternes is not available, any sweet wine can be used, but try to use one with peach or citrus tones, and a fairly strong flavour.



  • ½ cup (90 g/3 oz) whole unblanched almonds


TO MAKE STUFFING, preheat the oven to 180°C (355°F). Place the almonds on a baking sheet and roast them for 8 minutes. Remove from the o