2

sheets

shortcrust pastry

5

yellow nectarines

2/3

cup

white sugar

4

Tbs

all-purpose flour

½

tsp

ground cinnamon

¼

tsp

almond extract

1

cup

thickened cream

1

Preheat oven to 200°C.

2

Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.

3

Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.

4

Bake at 200°C for 35 to 40 minutes. Good served warm or cold.