Ingredients
2 lg. nectarines, cut in 1/2" wedges
1/2 c. blueberries
1/2 c. raspberries
2 tbsp. sugar
2 c. evaporated milk
3 eggs
1/4 c. flour
3 tbsp. sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
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Preheat oven to 375 degrees. Grease a 10 inch pie plate. Arrange fruit in bottom. Sprinkle with 2 tablespoons sugar. In blender, combine milk, eggs, flour, remaining sugar, almond extract, vanilla and a dash of salt. Cover and blend 15 seconds. Pour over fruit. Bake 40-45 minutes or until knife inserted in custard near center comes out clean.
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Record your recipes and experiments — organized cooking journal
Sweet Korean fruit vinegar — drinking vinegar, dressings, marinades