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."
 
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Ready In:
45mins
Ingredients:
9
Serves:
6
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ingredients

  • 88.74 ml butter, room temperature
  • 59.14 ml sugar
  • 1 egg yolk
  • 0.61 ml salt
  • 2.46 ml orange liqueur
  • 177.44 ml chopped unsalted shelled pistachio
  • 118.29 ml crumbled sponge cake (I have also used pound cake crumbs)
  • 6 nectarines, halved and pitted (if you don't like the peel, you can remove it before baking)
  • 118.29 ml sweet dessert wine (sherry, vin santo, port, all are good)
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directions

  • 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.

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Reviews

  1. These were delicious! I omitted the butter, and it worked just fine to put the other ingredients in the food processor. I tried the pound cake option. I used 1/2 cup of sweet wine (white port), since it wasn't listed in the ingredient list. Served them with low fat vanilla ice cream, but they were also great just plain too!
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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