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Preheat oven to 375. Cover a small baking sheet with foil. Divide nectarines among 3 1-cup ramekins.
Boil sugar with vinegar and blueberries in a small saucepan, stirring, 1 minute. Remove from heat, stir in black pepper and pour over nectarines.
Sprinkle pound cake crumbs over top of the fruit and spray lightly with cooking spray. Place ramekins on baking sheet and bake for 20 minutes or until topping is crisp and golden brown.
Allow to cool for 3-5 minutes and serve
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