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1
Preheat the oven to 350.
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2
Lightly oil six 4-ounce ramekins.
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3
On a rimmed baking sheet, toast the almonds until golden, about 7 minutes.
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4
Let cool, then coarsely chop.
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5
In a small saucepan, warm the half-and-half.
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6
Stir in the sugar until dissolved.
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7
Pour the mixture into a blender, add the almonds and blend until the mixture is very thick and smooth.
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8
Strain the mixture through a fine strainer set over a medium stainless steel bowl, pressing hard on the solids with a rubber spatula.
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9
You should have about 1 1/2 cups liquids.
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10
Stir in the almond extract.
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11
In a small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
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12
Set the saucepan over low heat and when the water is warm, remove from the heat and swirl the pan to dissolve the gelatin.
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13
Scrape the gelatin into the almond milk.
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14
Set the stainless steel bowl over an ice water bath and stir the mixture often until it begins to thicken, about 10 minutes.
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15
In a large, stainless steel bowl, beat the heavy cream until softly whipped.
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16
Fold the whipped cream into the almond mixture and spoon it into the prepared ramekins.
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17
Cover and refrigerate until the blancmanges are set, at least 4 hours or overnight.
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18
Set an ice water bath next to the stove.
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19
Using a sharp paring knife, make an X on the bottom of each nectarine.
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20
In a medium saucepan, bring water to a boil and add the peaches.
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21
After 10 seconds, transfer the peaches to the ice water until they are cool enough to handle.
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22
Rub off the skins then pit and quarter the nectarines.
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23
Wipe out the saucepan.
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24
In the saucepan, combine the Sauternes, water and sugar and bring to a boil to dissolve the sugar.
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25
Add the nectarines and simmer over low heat, stirring occasionally, until tender, 3 to 8 minutes, depending on the ripeness of the fruit.
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26
Remove from the heat and let cool to room temperature.
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27
Run a small knife around the edge of each ramekin, and loosen the blancmanges by dipping the bottoms of the ramekins into a bowl of hot water.
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28
Unmold the blancmanges onto plates.
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29
Spoon the nectarines and Sauternes syrup around each blancmange and serve.
