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1
Position the oven rack in the center of the oven and preheat the oven to 350 degrees F.
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2
To make the pistachio-ginger filling, beat together the butter, sugar, and egg yolk.
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3
Coarsely chop the pistachios with a chefs knife and stir them into the butter mixture.
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4
Stir in the ginger, lemon zest, and salt.
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5
Wash and dry the nectarines.
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6
Slice each one in half lengthwise and separate the halves by gently twisting them.
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7
Remove the pits, being careful not to tear the fruit apart.
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8
Using a spoon or melon baller, scoop out some of the fruit to make a larger cavity where the pit was.
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9
Depending on the size of the fruit, the opening should be about twice as large as the area that previously held the pit.
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10
Pack about 2 teaspoons of filling into the cavities of the nectarine halves.
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11
Place them in a shallow baking dish.
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12
Pour about 1/2 inch of wine into the bottom of the dish.
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13
Sprinkle the stuffed nectarines with sugar and bake for 35 to 45 minutes, until the filling has browned and the nectarines are cooked through.
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14
(If the filling browns before the fruit is cooked, drape a sheet of foil over the baking dish.)
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15
Serve the warm baked nectarines with a few spoonfuls of the wine syrup from the bottom of the dish, and sabayon or vanilla ice cream.
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16
These can be baked a few hours in advance and rewarmed before serving.
