Ingredients

1/2 cup brandy
6 nectarines, skin left on, halved, pit removed
1 tablespoon sugar, to flambe

Directions

Lemon cream:

Ingredients

1/2 cup
milk
1/2 cup heavy cream
1 vanilla pod or 3 teaspoons vanilla extract
1 tablespoon lemon liqueur or 3 teaspoons lemon extract (recommended: Limoncello)
1/4 cup sugar, for lemon cream
4 egg yolks
1 tablespoon finely grated lemon zest

1 pint blackberries

Directions

Pour brandy over nectarines and soak for about 30 minutes.

For the lemon cream: Pour the milk and heavy cream into a heavy bottomed saucepot and add vanilla and lemon

liqueur. Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk
together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk
mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into
the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is
to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so
it will coat the back of a spoon. Remove from heat and whisk in lemon zest, and allow to cool, then remove
vanilla pod and discard, and refrigerate until chilled.

Place nectarines cut side up in a pan and sprinkle with 1 tablespoon sugar. Spoon brandy around nectarines,
cover and heat nectarines and brandy briefly. Then remove cover and spoon warmed brandy over nectarines. *
Remove from the heat and ignite with a long match to flambe. Alternatively, you can grill the brandy soaked
nectarines until they begin to caramelize. Allow nectarines to cool to room temperature.

Place 2 nectarines on each serving dish, and top with lemon cream and blackberries.