Nectarines Baked with Pistachios and Fresh Ginger

[Guest guest]

Nectarines Baked with Pistachios and Fresh Ginger

 

TIME/SERVINGS

 

*Makes:* 4 servings

 

* *

 

<http://dw.com.com/redir?siteid=103 & ctype=recipe & cval=10176 & part= & desturl=http:/\

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Room for

Dessert<http://dw.com.com/redir?siteid=103 & ctype=recipe & cval=10176 & part= & desturl\

=http://www.amazon.com/gp/product/0060191856?ie=UTF8 & tag=c037-20 & linkCode=as2 & ca\

mp=1789 & creative=9325 & creativeASIN=0060191856>,

by David

Lebovitz <http://www.chow.com/recipes/10176>

 

A simple but impressive preparation.

INGREDIENTS

 

- 4 tablespoons butter (1/2 stick), at room temperature

- 2 tablespoons sugar <http://www.chow.com/ingredients/298>, plus

additional for sprinkling on the fruit

- 1 egg yolk

- 1/3 cup shelled pistachio nuts

- 1 (1-inch) piece fresh ginger <http://www.chow.com/ingredients/75>,

peeled and chopped or grated (about 2 teaspoons)

- Grated zest of 1/2 lemon <http://www.chow.com/ingredients/43>

- Pinch of salt <http://www.chow.com/ingredients/301>

- 4 good-sized nectarines <http://www.chow.com/ingredients/15>,

preferably freestone

- About 2/3 cup white wine (dry or sweet)

- Saba yon or vanilla ice cream

 

INSTRUCTIONS

 

1. Position the oven rack in the center of the oven and preheat the oven

to 350°F.

2. To make the pistachio-ginger filling, beat together the butter, sugar,

and egg yolk.

3. Coarsely chop the pistachios with a chef's knife and stir them into

the butter mixture. Stir in the ginger, lemon zest, and salt.

4. Wash and dry the nectarines. Slice each one in half lengthwise and

separate the halves by gently twisting them. Remove the pits, being careful

not to tear the fruit apart. Using a spoon or melon baller, scoop out some

of the fruit to make a larger cavity where the pit was. Depending on the

size of the fruit, the opening should be about twice as large as the area

that previously held the pit.

5. Pack about 2 teaspoons of filling into the cavities of the nectarine

halves. Place them in a shallow baking dish. Pour about 1/2 inch of wine

into the bottom of the dish. Sprinkle the stuffed nectarines with sugar and

bake for 35 to 45 minutes, until the filling has browned and the nectarines

are cooked through. (If the filling browns before the fruit is cooked, drape

a sheet of foil over the baking dish.)

6. Serve the warm baked nectarines with a few spoonfuls of the wine syrup

from the bottom of the dish, and sabayon or vanilla ice cream. These can be

baked a few hours in advance and rewarmed before serving.

 

 

*Note:* This recipe may make a little more filling than you will need, in

which case store it in the refrigerator and bake it on toast for breakfast.

You can also bake peaches this way; when they come out of the oven, you

should be able to carefully peel off their skins.

 

*Variation:* You can also substitute toasted almonds for the pistachios, and

add more or less ginger, to taste.

yummy

 

--

 

Linda in Tennessee

http://lindatn37932.tripod.com/