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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