Nectarines have been on sale and ripe and ready to eat at my local grocery store for the past few weeks. I try to buy nectarines every week when they’re in season, for their taste as well as their health benefits. These seasonal stone fruits are a good source of fiber and Vitamins A and C, and they’re relatively low in sugar. Nectarines can substitute for or be used alongside other stone fruits (like peaches and plums) in most recipes, but why not make them the star of the show, like in the following recipe?
Baked Nectarines with Pistachios
4 tablespoons shelled pistachios
1 tablespoon unsalted butter
¼ cup confectioners’ sugar
2 drops (less than ⅛ teaspoon) almond extract (optional)
⅛ teaspoon salt
2 nectarines, halved and pitted
½ cup plain Greek yogurt
1 tablespoon granulated sugar
1. Preheat oven to 400 degrees.
2. Chop 3 tablespoons pistachios in a food processor until finely ground. Add butter, confectioners’ sugar, almond extract, and salt. Process until combined.
3. Place nectarines, cut side up, on a baking sheet, and squeeze lemon over top.
4. Place a generous tablespoon of pistachio mixture on each nectarine half.
5. 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.
6. Whisk together yogurt and granulated sugar. Spoon over nectarines, and serve.
Recipe adapted from Martha Stewart