The nectarine is not a cross between a peach and a plum. It is a smooth skinned peach. Nectarines may grow from peach stones and peaches from nectarine stones. The trees, leaves and seeds of nectarines and peaches are indistinguishable. Fruits of both may be freestone or clingstone with either yellow or white flesh. Nectarines are most abundant during July and August, and are selected, stored and used the same as peaches. Any recipe for peaches will be equally good made with nectarines.

Nectarine Flambe

6 nectarines, peeled and sliced	1 1/2 cups water
1 cup sugar	1/4 cup brandy

Bring sugar and water to a boil and simmer 10 minutes. Add the nectarines and simmer for about 5 minutes or until fruit is just tender. Transfer to a blazer or a chafing dish over direct heat. Bring to a boil again, pour brandy over the fruit and set ablaze immediately. Serve in individual sherbet dishes....elegant served over ice cream.

Makes about 6-8 servings

Nectarine Crumb Pie

1/4 cup butter	1/2 teaspoon nutmeg
1 cup sugar	6 nectarines, peeling and halved
1/3 cup flour	1/4 cup fruit juice or dry red wine
	1 unbaked 8 inch pastry shell

Combine butter, sugar, flour and nutmeg, mixing to consistency of coarse crumbs.  Sprinkle half of the mixture on the bottom of the pastry shell.  Arrange nectarine halves on top of crumb mixture.  Sprinkle with juice or wine and top with remaining crumbs.  Bake in a moderately hot oven 400 degrees F. for 40 minutes or until brown.

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