2

sheets

shortcrust pastry

4

medium

yellow nectarines

2/3

cup

sugar

4

Tbs

flour

½

tsp

ground cinnamon

¼

tsp

almond extract

1

cup

double cream

¼

tsp

salt

1

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

2

Preheat oven to 200°C. Place nectarines in boiling water for 30 to seconds then plunge into cold water and remove skins. Cut in half and remove pits.

3

Place halves flat side down in pie shell.

4

Pour cream mixture around nectarines and bake 35 to 40 minutes.

5

Serve warm with ice cream.