Preparation 15 mins • Cooking time 20 mins
Serves 4:
- 6 Nectavignes®,
- 1 small carton of single cream,
- 5 egg yolks,
- 150g of sugar,
- Butter for the dish.
Pre-heat the oven to 210°C. Wash and peel the Nectavignes®. Slice them in half and remove the stones. Dry the fruit gently using absorbent paper. In a large mixing bowl, beat the yolks and sugar together. Add the cream and continue beating. Place the fruit in a well buttered dish. Pour in the preparation and bake in the oven for 20 minutes. Serve cold or slightly warm.