Preheat oven to 425 degrees.
In a small food processor pulse pecans until finely ground. Add 1/4 cup sugar and yolks and pulse until combined. Halve and pit nectarines and arrange, cut sides up, on a small baking sheet. Divide pecan mixture among nectarine halves, mounding it in center, and garnish each mound with a pecan half. Sprinkle nectarines with remaining tablespoon of sugar.
Bake stuffed nectarines in middle of oven until pecan mixture is golden, about 10 minutes. Serve nectarines with ice cream.
Recipe courtesy of Gourmet Magazine