I love summer. And while the other parts of the Bay Area are sizzling at 90 degrees and higher, it's a balmy 81 degrees in San Francisco. I went to the Farmer's Market and found some beautiful summer nectarines that were just glowing red and gold. Normally, I can and do just eat fruit straight up with its own sweet juice as accompaniment. Lately, I've been in the mood to mix nuts and fruits together so I decided to stuff nectarines with a simple nut mixture:
2/3 cup of pecan halves (almonds, hazelnuts, or walnuts are also good alternatives)
1/4 cup white sugar plus 1 tbsp turbinado (raw)sugar
2 large egg yolks
4 firm ripe nectarines
For Garnish
Greek-style yogurt or vanilla ice cream (I use Trader Joe's brand Greek-style yogurt)
Cinammon sugar
Honey
Preheat oven to 425 degrees.
In a small food processor pulse pecans until finely ground. Add 1/4 cup sugar and yolks and pulse until combined. Halve and pit nectarines and arrange, cut sides up, on a small baking sheet. Divide pecan mixture among nectarine halves, mounding it in the center. Sprinkle nectarines with tablespoon of turbinado sugar.
Bake stuffed nectarines in middle of oven until pecan mixture is golden, about 10 minutes. Serve nectarines with yogurt or ice cream. If using yogurt, drizzle a bit of honey and a sprinkle of cinammon sugar and top with a pecan half.
yum!!!
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