Every summer when I buy nectarines and peaches, it reminds me of the peach tree that used to grow in my grandparents' garden when I was a child. Grandma had grown it herself from a peach stone and to everybody's astonishment, one year it was absolutely ladened with fruit. We had baskets full of delicious juicy peaches. What a treat! And they seemed far more exotic back then too. Sadly though, it was to be the one and only time, the tree sucumbed to some disease and ended up as fire wood.
This is a dessert that I make quite regularly thoughout the year, varying it with whatever fruit is in season at the time. The base is a dairy and egg free blancmange, made from almond milk. It's a fabulous rich creamy milk made by simply blending almonds and water. I've used the residual almond pulp to make some chewy cookies too.
Here's the recipe: