½ Cup Shelled Pistachios = 1 Tablespoon for garnish
2 tablespoons butter (or vegan butter)
5 medjool dates
2-3 drops almond extract
1/8 teaspoon sea salt
3- 4 nectarines, halved and pitted
Chop pistachios in a food processor until finely ground. Add butter, dates, almond extract, and salt. Process until combined.
Place nectarines, cut side up, in Saladmaster Electric Oil Skillet or 11 inch skillet, and squeeze lemon over top. Place a generous tablespoon of pistachio mixture on each nectarine half. Chop remaining tablespoon pistachios, and sprinkle on top. Cook Medium Click low for 25 mins until fruit is tender.