BAKED NECTARINES WITH PISTACHIOS
You can enjoy stone fruits now, coaxing even firm nectarines to tenderness, by baking them. With each spoonful of this simple dessert, a rich, crunchy pistachio topping gives way to soft, juicy fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 9
Steps:
- 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.
NECTARINE AND PISTACHIO CRUMBLE
Crumbles are normally considered to be a comforting winter pudding, but this deliciously light, nutty version makes the most of juicy summer nectarines. It take very little time to prepare and tastes sublime with ice cream.Unknown Source
Provided by Lynnda Cloutier @eatygourmet
Categories Fruit Desserts
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- To make the crumble topping, put pistachios and almonds in food processor and process til coarsely chopped. Transfer to a bowl. Add oatmeal and butter and use your fingertips to rub ingredients together til mixture resembles coarse wet sand. Add flour and sugar and rub together to mix. cover and refrigerate til needed.
- Cut nectarines in half. If the pit does not come out easily, don't worry. Simply slice the flesh off the fruit and drop it directly onto the prepared baking sheet. Sprinkle crumble topping evenly over the nectarines and bake in preheated over for 10 to 15 minutes, til fruit is soft and juicy and topping is a soft golden color. Serve warm with ice cream. Serves 6
NECTARINE & PISTACHIO CRUNCH LAYERS
Keep the crunch in these healthy, fruity puds by assembling just before serving
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix breadcrumbs, porridge oats, sugar and pistachios together and spread out in an even layer on a baking parchment-lined baking tray. Bake for 8 mins, stirring half way, until crisp and golden brown. Cool.
- Gradually beat the custard into the yogurt in a mixing bowl. Sweeten with the syrup or honey. Using dessert glasses or pots, layer up the pistachio crumbs, the nectarines and the custard mix.
Nutrition Facts : Calories 252 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.35 milligram of sodium
PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
- Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened.
- Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour in a bowl.
- Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
- Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
PISTACHIO CRUMBLE
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble.
- Preheat the oven to 350 degrees F.
- Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
- In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
- Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
- Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.
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