She Strengthens

Sweet Harmony: Baked Nectarines with Pistachio-Ginger Filling

When it comes to dessert, sometimes simplicity is the key to unlocking true flavor. Take, for instance, the humble nectarine. Paired with a rich pistachio-ginger filling and a drizzle of sweet wine syrup, this summer staple transforms into a show-stopping treat.

The Perfect Pairing: Nectarines and Pistachios

To begin, preheat your oven to 350°F and prepare the pistachio-ginger filling. In a medium-sized bowl, cream together 4 tablespoons of room-temperature butter, 2 tablespoons of sugar, and 1 egg yolk until smooth. Coarsely chop 1/3 cup of shelled pistachios and stir them into the butter mixture, along with 1-inch piece of fresh ginger (peeled and chopped), grated zest of 1/2 lemon, and a pinch of salt.

Preparing the Nectarines

Next, wash and dry 4 good-sized nectarines, preferably freestone. Slice each one in half lengthwise and separate the halves by gently twisting them. Remove the pits, taking care not to tear the fruit apart. Using a spoon or melon baller, scoop out some of the fruit to create 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.

Assembling and Baking

Pack about 2 teaspoons of the pistachio-ginger filling into the cavities of the nectarine halves. Place them in a shallow baking dish and pour about 1/2 inch of white wine (dry or sweet) 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.

Serving and Savoring

Serve the warm baked nectarines with a few spoonfuls of the wine syrup from the bottom of the dish, accompanied by sabayon or vanilla ice cream. These can be baked a few hours in advance and rewarmed before serving. As an added bonus, any leftover filling can be stored in the refrigerator and baked on toast for a delicious breakfast treat.

Variations and Pairings

Feel free to substitute toasted almonds for the pistachios or adjust the amount of ginger to taste. For a perfect beverage pairing, try Weingut Prinz von Hessen Riesling Auslese from Germany. The bright stone fruit and salty nuttiness of this sweet Riesling perfectly complement the dessert’s creamy and fruity flavors.