Here is a great way to end a meal in the summertime that is light and refreshing.   Nothing to me is better than California white nectarine and peaches.  They are so sweet and packed with so much flavor.  For me the easiest thing to do with this super sweet fruit is to make sorbet.  I decided to make a pistachio shortbread and candied pistachio to round out this light dessert.  This dessert is simple, easy, and can be done ahead of time.   You don't want to be slaving away on nice summer day so this could be an easy go to on a night of entertaining.  Here's the recipe I hope you enjoy it.   

White Nectarine Sorbet

4 white large white nectarines peeled and pit removed 

2 cups of sugar

2 1/4 cup of water

1 lemon juiced 


Pistachio Shortbread

1 1/2 stick butter 

2 1/2 cups flour 

1/2 cup of sugar 

6 oz of pistachio paste

3 drops of pistachio LorAnn Oil 

1/4 tsp of salt


1 cups of pistachios

1/4 powdered sugar

2 tsp of water

pinch of salt


Micro amaranth 


Preheat oven to 300 degrees

For the Pistachio shortbread

In a food processor place butter butter, sugar, and pistachio paste.  Puree until combined well.  Add salt, pistachio oil, and flour to the mixer until the mixture just comes together.  Then take the mixture and press into a square baking pan.  Prick with a fork and sprinkle with the extra 2 tbsp of sugar.  Place in the oven and bake for 40-45 minutes until just golden brown.  Let stand for a few minutes and then cut into rectangles or just leave as is and crumble for the dish.  Set aside until ready to serve.

For the Nectarine Sorbet

Place sugar and water in a pot and bring to a boil.  Turn down to a simmer and cook for 2 minutes.  Turn off the heat and cool completely. Place the nectarines in a food processor and puree to desired consistency ( I pureed really smooth ). Leave chunks of peaches if you like to eat sorbets with pieces of fruit in it. Combine peach puree, cinnamon, and simply syrup mixture to pour into a ice cream machine. Use ice cream machine according to there directions.  Once done, place into a air tight container and freeze.  Let the sorbet properly chill and then serve.  

For the Candied pistachios 

Preheat oven to 375.  Place water and powdered sugar in a bowl and mix well.  Then add pistachios and a pinch of salt and mix well.  Pour pistachios on a sheet pan lined with parchment paper and place in the oven.  Bake for 15-20 minutes stirring every 5 minutes to ensure even baking.  Take out and let it cool completely.

To finish,

Take the shortbread and crumble with your hands into the bowl.  Take your sorbet and scoop out one scoop and place on top of the shortbread crumbs.  Add sliced white nectarines, candied pistachios and micro amaranth.  Serve and enjoy!