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.
(To view this recipe, click on the blue title of the blog post above*)
Nectarine Melbas with Raspberry Coulis & Pistachios
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:
- 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.
- In the meantime, place the raspberries in a small food processor. Add in the sugar and lemon juice; puree until smooth.
- Top the nectarine halves with the raspberry sauce, a scoop of ice cream and the pistachios.
Tagged: baked fruit, dessert, French, French dessert, fruit dessert, nectarines, peach melba, pistachios, raspberry coulis, raspberry sauce, stone fruit, vanilla ice cream
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