Pistachio Stuffed Peaches

/ Monday, February 23, 2009

This recipe comes from Martha Stewart. She uses nectarines but I cannot tear myself away from my favorite fruit the peach, so I substituted. Basically you cut the fruit, puree pistachios with sugar & butter...then you're done. Bake 'em. Eat 'em. Love 'em. 

Great news, if you are gluten intolerant you can totally eat these! Also, if you're cutting out dairy you can follow the recipe below but replace the butter with some Earth Balance. It's all the same-ish. Enjoy!

Baked Peaches with Pistachio by Martha Stewart 
  • 4 tablespoons shelled pistachios
  • 2 tablespoons unsalted butter
  • 1/2 cup confectioners' sugar
  • 2 drops (less than 1/8 teaspoon) almond extract (optional)
  • 1/8 teaspoon salt
  • 2 nectarines (peaches), halved and pitted
  • 1/2 lemon
  • 1/2 cup creme fraiche
  • 1 tablespoon granulated sugar

  • Preheat oven to 400 degrees. Chop 3 tablespoons pistachios in a food processor until finely ground. Add butter, confectioners' sugar, almond extract, and salt. Process until combined.
  • Place nectarines, cut side up, on a baking sheet, and squeeze lemon over top. Place a generous tablespoon of pistachio mixture on each nectarine half. Chop remaining tablespoon pistachios, and sprinkle on top. Bake until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool for 5 minutes. Transfer to 4 plates.
  • Whisk together creme fraiche and granulated sugar. Spoon over nectarines, and serve.
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