Nectarine Pistachio Crunch Layers Recipes

NECTARINE & PISTACHIO CRUNCH LAYERS

Nectarine & pistachio crunch layers image

Keep the crunch in these healthy, fruity puds by assembling just before serving

Provided by Good Food team

Time 25m

Number Of Ingredients 8

Ingredients

50g fresh wholemeal breadcrumbs
25g porridge oats
50g demerara sugar
25g shelled pistachios , finely chopped
500g fresh low-fat custard
500g 0% fat Greek yogurt
2 tbsp maple syrup or Greek honey
4 ripe nectarines , stoned, thinly sliced

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

BAKED NECTARINES WITH PISTACHIOS

Baked Nectarines with Pistachios image

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

Ingredients

4 tablespoons shelled pistachios
2 tablespoons unsalted butter
1/2 cup confectioners' sugar
2 drops (less than 1/8 teaspoon) almond extract (optional)
1/8 teaspoon salt
2 nectarines, halved and pitted
1/2 lemon
1/2 cup creme fraiche
1 tablespoon granulated sugar

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.

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