Pistachio Stuffed Nectarines

A simple, elegant summer dessert — halved nectarines filled with a date-pistachio paste and roasted until tender and caramelized. Just a handful of ingredients, but it feels special enough for company.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 38 minutes
Servings: 6 (estimated; 6–8 nectarine halves)
Course: Dessert
Cuisine: Mediterranean
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup shelled pistachios (reserve 1 tablespoon for garnish)
  • 2 tablespoons butter (or vegan butter)
  • 5 Medjool dates
  • 2–3 drops almond extract
  • ⅛ teaspoon sea salt
  • 3–4 nectarines, halved and pitted
  • ½ lemon

Equipment

  • Food processor
  • Large skillet
  • Cutting board
  • Chef's knife
  • Citrus juicer
  • Measuring cups and spoons

Method
 

  1. Finely grind pistachios in a food processor. Add butter, dates, almond extract, and salt, and process until combined.
  2. Place nectarine halves cut-side up in a skillet and squeeze lemon over the top.
  3. Top each half with a generous tablespoon of the pistachio mixture. Chop the reserved pistachios and sprinkle on top.
  4. Cook on low heat for 25 minutes, until the fruit is tender.

Notes

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