ROASTED PEACHES WITH MARZIPAN AND ROSE SYRUP

Throughout the Caucasus, dried peaches stuffed with a sticky, sweet filling of walnut, almond or pistachio marzipan are a popular street snack. Here, fresh peaches get the same treatment before being bathed in delicious rose-scented syrup.

SERVES 6

● 3 ripe peaches, halved and stoned

● 40g sugar

● 3 tsp rosewater

● Squeeze of lemon

● 50g ground almonds

● 40g icing sugar

● 2 tsp flaked almonds

● Greek yoghurt, to serve

Preheat the oven to 180°C/ 160°C fan/356°f/gas mark 4. 1. Snugly pack the peach halves, cut-side up, into an ovenproof dish.

2. Dissolve the sugar in 40ml of water over a medium heat, then add two teaspoons of the rosewater. Taste, as rose concentrations vary hugely, so you may want to stop there or add a little more to make a subtly perfumed syrup. Sharpen with a squeeze of lemon and pour over the peaches.

3. Pulse the ground almonds, icing sugar and one teaspoon of rosewater in a food processor until the mixture comes together into a paste. Roll into six balls and stuff into each peach half. Scatter over the flaked almonds.

4. Roast for 30 minutes, or until the peaches are tender and slightly caramelised. If they are browning too fast, cover them with foil partway through cooking. Serve hot or at room temperature with thick Greek yoghurt.