Choose the ripest fruit available. If the nectarines and blackberries don't make the cut, by all means, substitute peaches, blueberries or Bing cherries. You'll need about 4 cups. Leftovers are great for breakfast with coffee.
3 nectarines, pitted and sliced
1 cup blackberries
1/4 cup dessert wine or off-dry white wine (optional)
4 large eggs
1/2 cup sugar
1/8 teaspoon salt
1/2 cup flour
1/2 cup whole milk
1/2 cup heavy cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon confectioner's sugar
Heat oven to 350 degrees. In shallow dish, combine nectarines, blackberries and wine. Set aside for 15 minutes, strain wine into small bowl. Meanwhile, in large bowl, whisk together eggs, sugar, and salt. Stir in flour until well combined. Add milk, cream, melted butter, vanilla extract, almond extract and wine from fruit mixture. Mix until smooth. Place fruit into buttered, 2-quart baking dish. Pour batter over fruit and bake until puffed and set in the center, about 50 minutes. Delicious warm or at room temperature. Dust with confectioner's sugar before serving...with wine, of course.
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