Honey and Thyme Roasted Stone Fruits
olive oil runny honey firm but ripe peaches and nectarines, halved and pitted fresh thyme white wine, orange juice or ginger beer fresh cherries Lightly oil the base of a shallow roasting dish and place the peaches and nectarines cut-side up. Drizzle each piece of fruit with a little honey then olive oil. Scatter over the thyme leaves. Pour in enough liquid of choice to cover the base of the dish.
Add the cherries and roast for about 20 minutes or until the fruit is tender but not collapsing. Cooking time will depend on the size and ripeness of the fruit.