Nectarine Creme Fraiche

Light, set yogurt dessert with ripe nectarines, a touch of honey, and a few drops of almond extract. The almond plays the same role it does in marzipan and Italian fruit tarts, drawing out the stone-fruit flavor without ever announcing itself. Gelatin gives the blended mixture structure so it holds its shape in stemmed glasses without weighing the dessert down.

Nectarines and almond extract are a classic pair because both come from the same plant family. The almond hits the same flavor notes as the kernel inside a stone fruit pit, which is why it makes peaches, nectarines, and apricots taste more like themselves.

Bloom the gelatin in cold water first and let it sit a full minute before warming. Sprinkling it directly into a warm mixture causes lumps that won’t dissolve and ruin the texture.

Pro Tips

• Use ripe, fragrant nectarines. Underripe fruit gives a thin, tart result with no perfume
• Chill the mixture until it just starts to thicken before spooning into glasses, so the fruit stays suspended instead of sinking
• Use Greek yogurt for a denser, thicker set
• Press plastic wrap directly against the surface while chilling to prevent a rubbery skin

Variations

• Swap nectarines for peaches, plums, apricots, or fresh raspberries
• Skip the almond extract and add vanilla bean paste for a softer flavor
• Stir in a splash of amaretto for an adult version