You should make the blancmange at least 4 hours in advance.
Put the gelatine in a bowl with a little water and leave to soften. Put the fromage blanc in a bowl, and beat until smooth. Put the milk and sugar in a saucepan, bring to the boil, and simmer until the sugar has dissolved. Stir in the softened gelatine until it, too, has dissolved, and remove from the heat. Pour this mixture into the fromage blanc, and stir until thoroughly blended. Allow to cool completely. Whip the cream, and fold into the fromage blanc. Pour the mixture into a wet charlotte or jelly mould. Smooth the surface, and refrigerate for about 4 hours until set. An hour before serving, peel, stone and slice the peaches or nectarines. Put in a bowl. Put the wine, sugar, orange zest and juice and spices in a saucepan. Heat until the sugar has dissolved, and then boil until the mixture just begins to thicken. Remove from the heat, cool, and pour over the fruit. Let this macerate for 30 minutes or so. Turn out the blancmange, spoon the fruit around it, and decorate with toasted almonds.
© 1995 Frances Bissell. All rights reserved.