Yield: 28 servings.

3 cups cream
1 cup sugar

11/2 cups sugar
2 Tbsp. corn syrup
1 cup egg whites

6 cups nectarine purèe (recipe follows)
1/3 cup saturated syrup (recipe follows)
2 Tbsp. orange water

NECTARINE PURÈE: flat of ripe white nectarines (about 15)
saturated syrup 1 Tbsp. orange flower water

SATURATED SYRUP:
1 cup sugar
1/2 cup water

AMARETTI:
1 lb. almond paste
11/2 cups sugar
1 tsp. almond extract
4 egg whites (2/3 cup)

Whip 3 cups cream and 1 cup sugar to form soft peak and set aside in refrigerator. Place 11/2 cups sugar in a pot, add enough water to bring to a sandy paste; add corn syrup and cook to soft ball (230F). When sugar is almost to soft ball stage, begin to whip egg whites. Slowly pour the sugar mixture into the whipping whites and continue to whip until the meringue is cool. In a separate bowl, combine nectarine purèe, syrup and orange water.

In a large bowl, fold the nectarine purèe into the whipped cream. Before it is completely incorporated, fold in the meringue. Pour into 28 3-inch ring molds and freeze.

Several hours before service, cover top of souffles with crushed amaretti. Remove from ring. Serve on plate with thin slices of fresh nectarine and extra nectarine sauce.

Photo Credit: CALIFORNIA TREE FRUIT AGREEMENT
Recipe provided by: Pastry chef Marisa Church, Restaurant LuLu, San Francisco.