Name: Roast pistachio-stuffed peaches with orange blossom cream
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 6 peaches halved and pitted; 100g pistachios (shelled weight); ½ lemon finely zested; 1 ½ tbsp caster sugar; 1 small egg beaten; 3 tsp orange blossom water; 250ml apple juice; icing sugar to serve; 250ml double or whipping cream; ½ orange zested; 2 tbsp icing sugar (or to taste); 1 tsp orange blossom water

Roast pistachio-stuffed peaches served with orange blossom cream

6 peaches
halved and pitted
100g pistachios
(shelled weight)
½ lemon
finely zested
1 ½ 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
½ orange
zested
2 tbsp icing sugar
(or to taste)
1 tsp orange blossom water

Method

step 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).
step 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.
step 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.
step 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.
step 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.