Ingredients for Pistachio Stuffed Nectarines
- 1/2 cup (1 stick) unsalted butter
- 6 tablespoons granulated sugar
- 1 large egg yolk
- Pinch of salt
- 2 tablespoons orange liqueur (Grand Marnier or Cointreau)
- Unsalted Shelled Pistachio
- Sponge Cake
- 6 ripe nectarines
- Sweet Dessert Wine
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How to Make Pistachio Stuffed Nectarines
- Preheat oven to 375°F (190°C).
- Make the filling: In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter with 4 tablespoons granulated sugar until light and fluffy.
- Beat in 1 large egg yolk and a pinch of salt until well combined.
- Stir in 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau), 1/2 cup shelled pistachios (finely chopped), and 1/2 cup crumbled sponge cake.
- Butter a 2-quart baking dish.
- Halve 6 ripe nectarines and gently remove the pits.
- Arrange the nectarine halves, cut-side up, in the prepared baking dish.
- Spoon the pistachio filling generously into the cavity of each nectarine half.
- Drizzle 1/4 cup white wine (such as Sauvignon Blanc) over and around the nectarines.
- Sprinkle the remaining 2 tablespoons of granulated sugar over the nectarines.
- Bake for 30-35 minutes, or until the nectarines are tender and the filling is golden brown.
- Serve warm, topped with a dollop of crème anglaise or crème fraîche.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
87g
Fat
42g
Carbs
9g
