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
