Roast pistachio-stuffed peaches with orange blossom cream

Nectarines work just as well as peaches in this recipe. Be careful when adding the orange blossom water, as different brands have different strengths.

SERVES 6 PREP 20 mins COOK 45 mins EASY V

6 peaches, halved and pitted 100g pistachios (shelled weight) ½ lemon, finely zested

1½ tbsp caster sugar

1 small egg, beaten

3 tsp orange blossom water 250ml apple juice icing sugar, to serve

For the orange blossom cream 250ml double or whipping cream 1/2 orange, zested

2 tbsp icing sugar (or to taste) 1 tsp orange blossom water

1 Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).

2 Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.

3 Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.

4 Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.

5 Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.

GOOD TO KNOW vit c • 1of 5-a-day • gluten free

PER SERVING 347 kcals • fat 25g • saturates 12g • carbs 23g • sugars 21g • fibre 3g • protein 6g • salt none