The perfect summer dessert. Elegant enough for dinner under the stars; easier than pie. Start at the Farmers’ Market, end with a glass of sweet wine to wash down the last delicious bite.

They are not, however, “light.” Heavy on the butter and the sugar – this is a dessert for those of us who eat with abandon.

3 Tbsp butter

3 Tbsp sugar

Fresh nutmeg

3 Fresh Peaches – do not cut in wedges!

9 whole Cherries – stemmed and pitted

1 1/3 cup all-purpose flour

1 1/2 tsp baking pwd

1/2 tsp salt

1/3 cup butter

1 cup sugar (or slightly less if you’re wincing about now)

3/4 cup milk

1 egg

2 tsp vanilla (up to 1 Tbsp will work nicely)

6 to 8 oz crème Fraiche

2 Tbsp honey (more or less)

Fresh nutmeg

9 oven-proof ramekins

  1. Heat oven to 350.
  2. Cut 3 Tbsp Butter into 9 parts (approx 1/3 Tbsp each); drop one part in each ramekin. I like to set these on the heating oven to melt the butter while I prep my fruit.
  3. Pit Peaches by cutting in half and removing pits. Slice each half into 3 round slices. Set aside end pieces.

    You should now have 12 slices, some with holes where the pits once were, others without.

  4. With butter melted, add 1 tsp sugar to each ramekin. Ensure sugar is evenly distributed.
  5. Shave a tiny amount of nutmeg into each ramekin.
  6. Carefully lay a slice of peach – with a hole – in each ramekin. You may have to cut holes in a few slices.
  7. Place a pitted Cherry in each hole.
  8. Mix dry goods (flour, baking soda, salt). Whisk thoroughly or sift.
  9. In mixer, cream butter and sugar on medium. Add in milk and egg.
  10. Drop mixer to low and add in dry goods. When lumps are gone, kick mixer to high for two minutes, scraping bowl a few times.
  11. Add vanilla at end of mixing. Turn off mixer when incorporated.
  12. Pour batter evenly between prepared ramekins.
  13. Bake 20 to 25 minutes. Check for doneness by pressing gently on top of cake: if it bounces back, it’s done.
  14. Immediately turn cakes upside down onto serving plate or platter. Leave ramekins to rest a few minutes.
  15. While cakes are cooling, scrape Crème Fraiche into small mixing bowl. Add honey and whisk thoroughly.
  16. Serve cakes warm, with a dollop of Honey Crème Fraiche and a dusting of fresh Nutmeg.