Pistachio Stuffed Peaches

If you cannot make this dessert, then we cannot be friends. Kidding! I'd never reject you because of your culinary talents or lack their of. This recipe is just so super simple I have confidence that you'd all be able to do it with your eyes closed. No peaking! 

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. 

If you've yet to use pistachios in your desserts do it now. In this scenario the sweet fruit becomes tender as it heats up, the pistachio mixture gives a salty twist to the juicy peach and the chopped nuts add that crunch that we all crave. This would be a great summertime dessert plopped onto a huge bowl of vanilla ice cream. I served this alongside Ina's lemon cake with a sour cream custard. 

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

Instructions: 

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.