INGREDIENTS

• 4 cups ripe white nectarines; chopped
• 1 cups sugar
• 1 lemon
• 1, 12 oz. evaporated milk
• 1 pack instant vanilla pudding (3.75 oz.)
• 1, 14 oz. sweetened condensed milk
• 2 cups half and half
• 2 cups heavy cream

• Electric ice cream machine
• 5 lb. bag of ice
• Rock salt

INSTRUCTIONS

Peel nectarines with a vegetable peeler and cut into chunks. In a medium–large bowl pour sugar over nectarines and squeeze juice of ½ of lemon onto fruit and mix with spoon. Let fruit sit for about an hour. After an hour put nectarines in a food processor and pulse until almost all puréed. In large bowl whisk the evaporated milk and pudding until well blended. Add the fruit, sweetened condensed milk, half and half, and whipping cream. Pour into ice cream maker and process as directed. After the ice cream is done pour into freezer container and freeze until firm.

INGREDIENTS

• 2 Tbs. butter
• ¼ cup brown sugar; firmly packed
• 2–3 nectarines; peeled & sliced
• ½ cup butter; softened
• 1 cup sugar
• 2 large eggs
• ½ cup skim milk
• 1 tspn. vanilla
• 1¼ cup all-purpose flour
• 1 tspn. baking powder
• ½ tspn. salt

INSTRUCTIONS

Preheat oven to 350°F. Melt butter over medium heat in a small skillet. Add brown sugar and cook, stirring constantly. Transfer to a 9″ round cake pan and spread evenly. Arrange nectarine slices (in a circle) on top of the brown sugar and set aside. Beat butter until creamy then add sugar and continue beating until light and fluffy. Blend in eggs and stir in milk and vanilla. Stir together flour, baking powder, and salt and add to egg mixture. Spread batter evenly over nectarines. Bake cake until toothpick comes out clean, about 30-35 minutes. Let cool on wire rack for 10 minutes, then invert onto serving platter. Cut into wedges to serve. This is great warm, for brunch and add slightly sweetened whipped cream for a dessert.