Dunham Cellars Office Staff
4 heaping Tablespoons pistachios, shelled
2 Tablespoons butter, unsalted
½ cup powdered sugar
2 drops almond extract (optional)
⅛ teaspoon salt
2 nectarines, halved and pitted
Whipped cream or vanilla ice cream for serving.
Preheat oven to 400°.
Chop 3 Tablespoons pistachios in a food processor until finely ground.
Add butter, powdered sugar, almond extract, and salt. Process until combined.
Place nectarines, cut side up, on a foil lined baking sheet, and squeeze lemon over each half.
Place a generous tablespoon of pistachio mixture in each nectarine half.
Chop remaining Tablespoon pistachios, and sprinkle on top.
Bake until fruit is tender and topping is crisp, approximately 10 to 15 minutes.
Top with whipped cream or vanilla ice cream.