1 T butter, cut into small pieces, plus an additional teaspoon

5 T sugar

1 egg

1/4 c milk

1/4 c all purpose flour

1/8 t salt

2 c thinly-sliced nectarines

2 T coarsely-chopped almonds

Preheat an oven to 425 degrees F.

Using 1 teaspoon of the butter, grease an 8- or 9-inch gratin dish or other shallow baking dish, then sprinkle it with 1 tablespoon of the sugar. Arrange the fruit in the dish. In a bowl, combine the egg, milk, 1 tablespoon of the sugar, and the salt and whisk together. When well mixed, gradually whisk in the flour. Pour this cream-like batter over the fruit. Sprinkle the remaining 3 tablespoons of the sugar, the butter and the almonds over the top.

Bake until the batter is set, the butter melted, and the fruit cooked through, about 12 to 15 minutes.

Let stand about 10 minutes before cutting into wedges to serve.

Serves 4 to 6.

Nectarines and almonds are a classic French combination and in this simple, but elegant dish they are prepared in a gratin. Essentially a thin, crepe-like batter is poured over the nuts and fruits, just enough to make a base that holds them together so they can be sliced. The fruit is dotted with butter, sprinkled with sugar and baked until the batter sets. Serve this warm, accompanied by bacon and eggs.