Taken from The Boat Cookbook by Fiona Sims (£16.99; Bloomsbury)
Ingredients
- 4 peaches or nectarines (unpeeled), halved and stones removed
- 100ml orange juice
- 4 knobs of butter
- 2 tbsp runny honey
- 50g pecan nuts, roughly chopped
To serve:
- Greek yoghurt or crème fraîche
Method
Preheat the oven to 200 ̊C/fan 180 ̊C/gas 6
Place the peaches or nectarines cut side up on a baking tray, pour the orange juice over, put a knob of butterin the centre of each fruit, drizzle with the honey and scatter with the nuts
Roast for 10–15 minutes, depending on their ripeness
- Serve with the juices and some Greek yoghurt or creme fraiche
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