|Mixed apricots and nectarines||750 Gram, stoned and sliced|
|Caster sugar||75 Gram|
|Lime||1 , grated zest|
|Dry white wine||200 Milliliter|
|Single cream||150 Milliliter|
Scatter the fruits over the base of a f .8 litre (3 pint) shallow, ovenproof dish.
Put the egg yolks and caster sugar in a heatproof bowl and set over a pan ol simmering water.
Whisk together lightly.
Add the lime zest and wine and whisk for about f 0 minutes, keeping the water just simmering, until the mixture is light, airy, and thick enough for the whisk to leave a trail on the surface.
Remove from the heat and whisk in the cream.
Pour the egg mixture over the fruits in the ovenproof dish and put under a preheated hot grill.
Grill for 2-3 minutes, until the top is dark golden