Clotilde Dusoulier is the young Parisienne behind the popular food blog Chocolate & Zucchini. She writes about all things edible.
Wash, quarter and stone 10 yellow nectarines
Toss nectarines in 1/3 cup cream and 1/4 cup maple syrup
Place in baking dish
Toast and chop hazelnuts and sprinkle atop the nectarine mixture
Bake at 360 degrees for 20 minutes
Parisienne Clotilde Dusoulier is developing quite a following with her food blog, Chocolate & Zucchini. She's also a frequent contributor to NPR.org's Kitchen Window series. She offers Scott Simon a recipe for nectarines in maple syrup.