This nice smooth dessert topped by the crunchiness of the pistachios makes a wonderful ending to a summer time meal. It is a quick to make in the oven or try it on the grill, cooking until the nectarines are tender. Then put the topping on and grill a bit longer till bubbly and crisp. Putting tin foil on the grates will help the overflow of the topping.
4 tablespoons shelled pistachios
2 tablespoons unsalted butter
1/2 cup powdered sugar
2 drops of almond extract
1/8 teaspoon salt
2 nectarines, halved and pitted
1/2 cup creme fraiche or freshly whipped cream
Preheat oven to 400 degrees. Chop 3 tablespoons pistachios in a food processor until finely ground.
Add butter, confectioners’ sugar, almond extract and salt. Process until combined.
Place nectarines, cut side up on a baking sheet, squeeze lemon over the top. Place a generous tablespoon of pistachio nut mixture on each nectarine half. Chop remaining tablespoon pistachios and sprinkle on top. Bake until fruit is tender and topping is crisp about 10-15 minutes. Let cool for 5 mintues.
Put on plates and top with creme fraiche or cream, spoon over the granulated sugar.