This spectacular dessert, originating from the South of France, is best served during the late-summer and early fall months when the stone fruit is perfectly ripe and naturally sweet. Choose yellow and white nectarines that are tender-crisp – ripe but still have a firm feel. I found the organic stone fruit from local grower – Frog Hollow Farms – at Diablo Foods in Lafayette. As the seasons change, feel free to use cherries, figs, pears, or apples in the fall and winter. Serve with a dollop of fresh whipped cream, good quality vanilla, or my honey-lavender ice cream (recipe also posted).
Nectarine Gratin with Walnuts
6 tablespoons butter, divided
8 tablespoons sugar, divided
4 white nectarines, split and pitted
4 yellow nectarines, split and pitted
2 whole eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
1/2 cup coarsely chopped walnuts
1 teaspoon dried lavender flowers (optional)
Powdered sugar
• Preheat oven to 425˚F. Using 4 tablespoons of the butter, liberally coat a 3-1/2-quart oval baking dish (or similar), and then sprinkle 4 tablespoons of the sugar on the bottom.
• Place the halved fruits, cut-side down, in the pie dish. In a bowl, whisk together the eggs, milk, flour, and salt until there are no lumps. Pour the batter evenly between the fruit, letting it drizzle down through the pieces to the bottom of the dish.
• In a small bowl, stir together the remaining 4 tablespoons sugar, the walnuts, and the lavender, if using. Sprinkle evenly over the fruit. Cut the remaining 2 tablespoons butter into small pieces and dot the top.
• Bake until the topping is crisp, the fruit is tender when pierced with the tip of a knife, and the batter has puffed and cooked through, about 15 – 20 minutes. Serve hot or warm with a dusting of powdered sugar.
Serves 6 – 8
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