Nectarine Melbas with Raspberry Coulis & Pistachios

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Peach Melbas are a classic French dessert of ripe peaches topped with a sweet raspberry sauce and a scoop of creamy vanilla ice cream.  With a few ripe nectarines on hand, I decided to change it up a little bit and make a baked nectarine Melba instead, topped with a simple raspberry puree, a scoop of vanilla ice cream, and crunchy green pistachios for a bit of color.  A simple yet decadent dessert that would also work very well with ripe apricots.

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Nectarine Melbas with Raspberry Coulis & Pistachios

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • 2 nectarines, halved and pits removed
  • 1 Tablespoon unsalted butter
  • 1 cup fresh raspberries
  • 1 teaspoon sugar
  • Juice of ½ lemon
  • 2 scoops of vanilla ice cream
  • 2 Tablespoons pistachios, shelled

Directions:

  1. Preheat the oven to 350 degrees. Place the nectarine halves on a glass pie pan. Top with the butter. Bake for 15-20 minutes or until the nectarines are very tender and the butter melted.
  2. In the meantime, place the raspberries in a small food processor. Add in the sugar and lemon juice; puree until smooth.
  3. Top the nectarine halves with the raspberry sauce, a scoop of ice cream and the pistachios.

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