Pistachio-Stuffed Pluots Recipe
You can make this recipe with other stone fruit as well -- such as nectarines, peaches, or plums. Also can be used for apples and pears.
This recipes adapted from Alice Water's cookbook, Chez Panisse Fruit
(Harper Collins Publishers, 2002)
6 tablespoons (3/4 stick) unsalted butter - room temperature
4 tablespoons superfine sugar
1 egg yolk
1/8 teaspoon fine sea salt
1/2 teaspoon orange liqueur
3/4 cup pistachio nuts - chopped
1/2 cup sponge cake crumbs
6 medium Pluots - cut in half and pitted
1/4 cup dessert wine - like Muscat or Sauternes
1. Preheat oven to 375-degree F
2. To make the filling, cream the butter with the 2 tablespoons sugar. Add the egg yolk and the salt, and beat until fluffy. Beat in the orange liqueur, the shopped pistachios, and sponge cake crumbs.
3. Butter a 2-quart baking dish. Cut the Pluots in half and remove the pits. Arrange the Pluots in the dish, cut side up. Fill the cavity of each Pluot with stuffing. Drizzle the wine over and around the Pluots. Sprinkle the Pluots with the remaining 2 tablespoons of sugar.
4. Bake until fruit is tender, about 30 minutes. Serve warm with vanilla ice cream or creme anglaise.