Nectarines with Pistachios

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 lemon

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.






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