I found this recipe in a French magazine, “ELLE A TABLE”.
There are still a few nectarines around, otherwise use plums.


6 nectarines
150g caster sugar
200g plain flour
5g vanilla sugar
150g soft butter
1 egg
40g cream
1 tablespoon honey


    1. Preheat oven to 180°C. Line a baking tin with baking paper.
    2. Put the flour, sugar, vanilla  sugar, butter, egg and cream in the bowl of a food processor and mix until you get a smooth batter.
    3. Wash nectarines, dry them and cut them in quarters.
    4. Pour the batter in the baking tin, put the nectarines quarters on top and drizzle with the honey.
    5. Bake for 30 to 40 minutes.
    6. Eat!

I used a round glass dish, which I greased and lined with baking paper.
Tip: you can add 50g roasted pinenuts in the batter.


  1. Naughty but nice! Sad to see the end of the stone fruit season, but the pears are lovely at the start of autumn. Thanks for the tip about ruby red plums being good for stewing. I put some whole into the oven when I was baking something else, just plain, no sugar or liquid and they are absolutely scrumptious. Great with yoghurt, but also used them on a salad with mixed rice, roasted butternut, feta, shredded chicken and a bit of lemon juice. This based loosely on a recipe in the latest COLES magazine. (Think I have forgotten one ingredient!)

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