BAKED NECTARINES WITH PISTACHIOS
You can enjoy stone fruits now, coaxing even firm nectarines to tenderness, by baking them. With each spoonful of this simple dessert, a rich, crunchy pistachio topping gives way to soft, juicy fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 9
Steps:
- 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, and squeeze lemon over top. Place a generous tablespoon of pistachio mixture on each nectarine half. Chop remaining tablespoon pistachios, and sprinkle on top. Bake until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool for 5 minutes. Transfer to 4 plates.
- Whisk together creme fraiche and granulated sugar. Spoon over nectarines, and serve.
NECTARINE AND PISTACHIO CRUMBLE
Crumbles are normally considered to be a comforting winter pudding, but this deliciously light, nutty version makes the most of juicy summer nectarines. It take very little time to prepare and tastes sublime with ice cream.Unknown Source
Provided by Lynnda Cloutier @eatygourmet
Categories Fruit Desserts
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- To make the crumble topping, put pistachios and almonds in food processor and process til coarsely chopped. Transfer to a bowl. Add oatmeal and butter and use your fingertips to rub ingredients together til mixture resembles coarse wet sand. Add flour and sugar and rub together to mix. cover and refrigerate til needed.
- Cut nectarines in half. If the pit does not come out easily, don't worry. Simply slice the flesh off the fruit and drop it directly onto the prepared baking sheet. Sprinkle crumble topping evenly over the nectarines and bake in preheated over for 10 to 15 minutes, til fruit is soft and juicy and topping is a soft golden color. Serve warm with ice cream. Serves 6
ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM
What dessert says summer better than roasted peaches filled with sweetened pistachios alongside a delicate orange blossom cream? Nectarines also work well
Provided by Diana Henry
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
- Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
- Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
- Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
- Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.
Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein
NECTARINE & PISTACHIO CRUNCH LAYERS
Keep the crunch in these healthy, fruity puds by assembling just before serving
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix breadcrumbs, porridge oats, sugar and pistachios together and spread out in an even layer on a baking parchment-lined baking tray. Bake for 8 mins, stirring half way, until crisp and golden brown. Cool.
- Gradually beat the custard into the yogurt in a mixing bowl. Sweeten with the syrup or honey. Using dessert glasses or pots, layer up the pistachio crumbs, the nectarines and the custard mix.
Nutrition Facts : Calories 252 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.35 milligram of sodium
PISTACHIO-STUFFED NECTARINES
From Chez Panisse Fruit by Alice Waters, Alan Tangren, and Fritz Streiff and found at splendidtable.com. This versatile stuffing can also be used for peaches, apricots, pluots, apples, and pears. The number of servings depends on whether each person gets 1 or 2 halves.
Provided by evelynathens
Categories Dessert
Time 45m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- To make the filling, cream the butter with 2 tablespoons of the sugar. Add the egg yolk and the salt and beat until fluffy. Beat in the orange liqueur, the chopped nuts and sponge cake crumbs.
- Butter a 2-quart baking dish. Arrange the nectarines in the dish, cut side up. Fill the cavity of each nectarine with stuffing. Drizzle the wine over and around the nectarines, sprinkle the nectarines with the remaining 2 tablespoons of sugar and bake until the fruit is tender, about 30 minutes.
- Serve warm with creme anglaise or creme fraiche.
Nutrition Facts : Calories 321.4, Fat 19.7, SaturatedFat 8.4, Cholesterol 62, Sodium 134.8, Carbohydrate 29.7, Fiber 3.9, Sugar 21.8, Protein 5.3
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