Roasted Peaches with Honey and Pecans Recipe

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serves: 4

Taken from The Boat Cookbook by Fiona Sims (£16.99; Bloomsbury)


  • 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


  • 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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(38 ratings)
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