CHEF JEFF — ONE BYTE AT A TIME: Nectarine-Peach Gratin

Take advantage of the abundant pit fruit that is available in supermarkets.

Nectarine-Peach Gratin

¾ pound each, peeled, pitted, thinly sliced: ripe peaches and nectarines

1½ teaspoons fresh lemon juice

2 tablespoons flour

1 cup sour cream

¼ teaspoon almond extract

¼ cup granulated sugar

½ cup light brown sugar

Heat broiler. Place fruit in buttered broiler proof 9-inch square baking dish. Sprinkle with lemon juice; toss gently. Sprinkle with flour; toss. Whisk together sour cream, almond extract and granulated sugar in medium bowl. Spoon evenly over fruit. Sprinkle evenly with brown sugar, adding more if needed to cover. Place dish 4 to 5 inches from broiler; broil until brown sugar melts, 6 to 8 minutes. Serve hot.

Yield: Serves 6.

Approximate nutritional analysis per serving: 225 calories, 8 grams fat, 20 milligrams cholesterol, 39 grams carbohydrates, 2 grams protein, 35 milligrams sodium, 2 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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