Stuffed Baked Peaches with Sauternes custard

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia

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.

Ingredients

Stuffing

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

Method

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