1

Preheat oven to 200°C. Lightly grease 6 (1 cup) capacity oven proof dishes.

2

Remove the stone from the nectarines and cut into wedges. Place into the prepared dishes.

3

Place flour, almonds and caster sugar in a bowl. In a jug mix together eggs, essence, milk and butter. Gently whisk the wet ingredients into the dry. Pour over the nectarines. Bake for 25 minutes or until set. Serve warm with ice cream.