-
1
Pour brandy over nectarines and soak for about 30 minutes.
-
2
For the lemon cream: Pour the milk and heavy cream into a heavy bottomed saucepot and add vanilla and lemon liqueur.
-
3
Add half the sugar to the pot and bring to a simmer (just below a boil).
-
4
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).
-
5
Now pour the liaison (egg mixture) into the milk pot, stirring constantly.
-
6
You are only heating it.
-
7
Do not boil.
-
8
Do not cook.
-
9
The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs!
-
10
You want the mixture to begin to thicken so it will coat the back of a spoon.
-
11
Remove from heat and whisk in lemon zest, and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
-
12
Place nectarines cut side up in a pan and sprinkle with 1 tablespoon sugar.
-
13
Spoon brandy around nectarines, cover and heat nectarines and brandy briefly.
-
14
Then remove cover and spoon warmed brandy over nectarines.
-
15
* Remove from the heat and ignite with a long match to flambe.
-
16
Alternatively, you can grill the brandy soaked nectarines until they begin to caramelize.
-
17
Allow nectarines to cool to room temperature.
-
18
Place 2 nectarines on each serving dish, and top with lemon cream and blackberries.
