Roast pistachio-stuffed peaches with orange blossom cream

• peaches↗6

  halved and pitted

• pistachios↗100g g

  (shelled weight)

• lemon↗½

  finely zested

• caster sugar↗1 ½ tbsp tbsp
• small egg↗1

  beaten

• orange blossom water↗3 tsp tsp
• apple juice↗250ml ml
• icing sugar↗

  to serve

• double or whipping cream↗250ml ml
• orange↗½

  zested

• icing sugar↗2 tbsp tbsp

  (or to taste)

• orange blossom water↗1 tsp tsp

Step-by-step instructions

1. 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. 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. 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. 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. 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.