Nectarines Stuffed with Pistachios and Honey


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is a new take on a classic Italian dessert. Serve nectarines just warm or enjoy them cold at a picnic. For extra flavour, add a few tablespoons of your favourite liqueur to the filling — the excess will drizzle into the finished syrup and make it even better. Peaches are also delicious prepared this way.


  • 4 large, ripe free-stone nectarines
  • 150 g (5 oz) unsalted butter
  • 1 cup shelled, unsalted pistachio nuts, coarsely chopped
  • 100 ml (3 ½ fl oz) light honey
  • finely grated zest of 1 lemon


    Preheat oven to 180°C/350°F/Gas Mark 4. Halve nectarines and remove the stones. Using a teaspoon, scoop out a little of the flesh to allow for more stuffing. Lightly grease a roasting dish with 1 teaspoon of butter and place fruit halves in, cut side up. Bring nuts, honey, remaining butter and lemon zest to the boil in a small saucepan, stirring slowly. Boil a few minutes until the mixture starts to caramelise, then spoon into the fruit cavities. Bake 20 minutes until nuts start to go a golden brown. Rest for 15 minutes before serving with lashings ofwhipped cream.