2 lg. nectarines, cut in 1/2" wedges
1/2 c. blueberries
1/2 c. raspberries
2 tbsp. sugar
2 c. evaporated milk
3 eggs
1/4 c. flour
3 tbsp. sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
Dash salt

Preheat oven to 375 degrees. Grease a 10 inch pie plate. Arrange fruit in bottom. Sprinkle with 2 tablespoons sugar. In blender, combine milk, eggs, flour, remaining sugar, almond extract, vanilla and a dash of salt. Cover and blend 15 seconds. Pour over fruit. Bake 40-45 minutes or until knife inserted in custard near center comes out clean. 8 servings.