Flaugnarde with nectarines and cherries

I love this simple french dessert. It takes a little bit of time before you can enjoy it, but is almost effortless. I serve it with some good vanilla ice cream and lemonade or a sweet white wine. You can prepare the right before the guests arrive (or dinner in my case) and serve it after dinner not hot, but at room temperature.

  • 150 g cherries, unpitted
  • 3 nectarines
  • 300 ml milk
  • 3 eggs
  • 60 g sugar
  • 60 g flour
  • ½ tsp baking powder
  • ½ tsp vanilla extract

Pre-heat the oven to 180 C. Cut the nectarines in half and remove the stones. Then cut the halves in slices. Remove the stalks from the unpitted cherries. Arrange the cherries and the nectarines in a single layer in a shallow, lightly buttered 22 cm glass or porcelain baking dish.

In a food processor (or use a hand mixer as I do) combine the eggs and sugar and beat until smooth. Add the milk and vanilla extract, and whiz briefly. Sift in the flour and baking powder and blend for one minute until smooth. Pour the batter over the fruits until just covered and bake for between 30 and 40 minutes, or until puffed, golden, and set. Rest for ten minutes (it will sink slightly). Let is cool for a few minutes and serve lukewarm, straight from the dish. You may want to dust with some icing sugar, but not necessary.