Victoria Alexander, Genevieve Harris
By Victoria Alexander and Genevieve Harris
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.
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