This recipe comes from a 2004 issue of Gourmet magazine, though I have adapted it a bit. I've made it dozens (if not hundreds!) of times over the years, and it always gets rave reviews -- my friends ask me to make it for every gathering I host or attend. <br />One note: If no peaches or nectarines are available or the ones available look a bit dodgy, you can use mango instead.

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