Roasted Nectarine Mess With Pistachio Dukkah

Name: Roasted Nectarine Mess With Pistachio Dukkah
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: English, Middle Eastern Inspired
Ingredients: 4 to 5 nectarines (about 1 pound), halved and cut into ½-inch-thick slices; ⅓ cup plus 1 tablespoon/75 grams granulated sugar; 1 vanilla bean, seeds scraped and both seeds and pod reserved; 2 limes, thinly shaved for 6 strips of zest, plus 2 tablespoons lime juice; 2 large fresh tarragon sprigs, plus a few leaves for serving; 2 tablespoons olive oil, plus extra to serve; 3 tablespoons water; ¼ cup/25 grams salted, roasted pistachios; 1 tablespoon granulated sugar; 1 tablespoon fresh tarragon leaves, roughly chopped; 1 teaspoon fennel seeds, toasted in a dry skillet and lightly crushed; 1 lime, for ½ teaspoon finely grated lime zest, plus wedges for serving; 1 cup/250 grams ricotta; 1 cup/250 milliliters heavy cream; ¾ cup/75 grams powdered sugar; ⅛ teaspoon fine sea salt; 3 cups/50 grams store-bought meringue cookies, for serving

By Yotam Ottolenghi

Updated June 12, 2026

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 3

Ready In: 1 hr 15 min
: (45 min, plus 30 min cooling)
Rating: (0)
Comments: Read comments

Nectarines are the unsung heroes of stone fruit season — sweeter than apricots, less fussed-over than peaches — and here, their sweetness works particularly well against the anise of the tarragon. A little heat is all they need: roasted, they turn jammy and release all their juices. The sweet dukkah — a mixture of pistachios, fennel seeds, tarragon and lime — is worth making more than you need; it's also good over yogurt or scattered over a fruit salad. Peaches work just as well if that's what you find first.

Featured in: How a Missing Ingredient Led Yotam Ottolenghi to a Serendipitous Summer Dessert

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:6 servings

For the Roasted Nectarines

4 to 5 nectarines (about 1 pound), halved and cut into ½-inch-thick slices
⅓ cup plus 1 tablespoon/75 grams granulated sugar
1 vanilla bean, seeds scraped and both seeds and pod reserved
2 limes, thinly shaved for 6 strips of zest, plus 2 tablespoons lime juice
2 large fresh tarragon sprigs, plus a few leaves for serving
2 tablespoons olive oil, plus extra to serve
3 tablespoons water

For the Sweet Dukkah

¼ cup/25 grams salted, roasted pistachios
1 tablespoon granulated sugar
1 tablespoon fresh tarragon leaves, roughly chopped
1 teaspoon fennel seeds, toasted in a dry skillet and lightly crushed
1 lime, for ½ teaspoon finely grated lime zest, plus wedges for serving

For the Ricotta Cream

1 cup/250 grams ricotta
1 cup/250 milliliters heavy cream
¾ cup/75 grams powdered sugar
⅛ teaspoon fine sea salt
3 cups/50 grams store-bought meringue cookies, for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 350 degrees.
Step 2
Make the nectarines: Combine the nectarines, granulated sugar, scraped vanilla pod (you’ll use the seeds later), lime zest strips, tarragon sprigs and olive oil in a rectangular 3-quart baking dish. Add the water and place in the oven for 25 minutes, gently stirring halfway through, until the nectarines are tender and have released their juices. Add the lime juice and set aside to cool to room temperature, 30 to 45 minutes.
Step 3
Meanwhile, make the dukkah: In a mortar (or the small bowl of a food processor), combine the pistachios, granulated sugar, tarragon, fennel seeds and grated lime zest. Pound with a pestle (or blitz in the food processor) to a rough crumble.
Step 4
When ready to serve, make the ricotta cream: Add the ricotta, cream, powdered sugar, salt and reserved vanilla seeds to the bowl of a stand mixer (or use a handheld mixer) and whip to medium-soft peaks, about 1 minute.
Step 5
To serve, spread the cream out onto a large serving platter and crumble over half the meringues. Spoon the cooled nectarines and their jammy juices on top, crumble over the rest of the meringues, then sprinkle with the dukkah. Finish with a few tarragon leaves, a good squeeze of lime and a drizzle of olive oil.