Preparation
Preheat your oven to 400 F. In a food processor chop 3 tablespoons of the pistachios until finely chopped, almost to a meal. Add the butter, almond extract, confectioners’ sugar and the salt. Pulse until well combined.
Cut each of your nectarines in half then remove the pit. Place the nectarines on a large baking sheet with the cut side facing up and then squeeze the lemon juice all over the cut side. Add a heaping spoonful of the ingredients from the food processor into the cavity of the nectarines. It’s ok if the ground nut mixture forms a mound. Coarsely chop the remaining pistachios and sprinkle them on top. Place in the oven to bake for 15 or 20 minutes until the fruit looks softened and the topping is a bit crisped. Remove from the oven and allow to cool for about 5 minutes.
While the fruit is baking, whisk the creme fraiche and optional granulated sugar.
Place each nectarine half on a plate, add a dollop of creme fraiche, and serve.
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A delicious dessert or a special afternoon snack. You will surely be a playdate pleaser with this one!
Ingredients
4 tablespoons shelled pistachios
2 tablespoons unsalted butter
1/4-1/2 cup confectioners’ sugar
2 drops (less than 1/8 teaspoon) almond extract
1/8 teaspoon salt
2 nectarines
1/2 lemon
1/2 cup creme fraiche
1 tablespoon granulated sugar (optional)