1/2 cup ground almonds
1 tablespoon superfine sugar
1 egg yolk
1/3 cup shelled pistachios
sant 1 cup orange juice
2 ripe passion fruits
3 tablespoons Cointreau or other orange liqueur
Mix almonds, sugar, and egg yok to a paste, then stir in the pistachio nuts.
Cut the nectarines in half and carefully remove pits. Pile the almond filling into the halves, then place them in a single layer in a clay pot or cazuela.
Pour orange juice around nectarines, then cover pot and place in unheated oven. Set oven to 400 and cook for 15 minutes.
Remove lid from pot and bake an additional 5-10 minutes, or until nectarines are soft. Transfer to serving places and keep warm.
Cut passion fruits in half, scoop out seeds, and stir into the cooking juices in the clay pot with the liquer. Spoon sauce around the nectarines to serve.
from One Pot, Clay Pot, Slow Pot.