very easy serves 4
20 minutes 30 minutes
50 g/13/ oz shelled pistachio nuts, finely chopped 50 g/1 oz toasted hazelnuts, finely chopped 1 tbsp grated orange rind 1 tbsp brown sugar pinch of ground mixed spice 4 large, ripe (but firm) peaches 1 tbsp unsalted butter
125 ml/4 1 oz water
1 tbsp clear honey
2 tsp freshly squeezed orange juice 150 g/5 OZ caster sugar
pinch of ground mixed spice
ORANGE LIQUEUR CREAM
1 tbsp finely grated orange rind 125 ml/4 1 oz double cream 1 tbsp orange liqueur
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4. Put the nuts, orange rind, brown sugar and mixed spice into a mixing bowl and stir together well. Halve and stone the peaches. Remove a little of the flesh in the centre of each peach, chop into pieces, and stir into the nut mixture. Place a little of the mixture into the hollow in each peach. Transfer the peaches to an ovenproof dish and dot with butter.
Bake in the preheated oven for 30 minutes.
About halfway through the cooking time, make the honey syrup. Put the water, honey, orange juice, caster sugar and mixed spice into a saucepan and bring to the boil, stirring constantly. Lower the heat and simmer, without stirring, for about 15 minutes.
To make the orange liqueur cream, put the orange rind and cream into a bowl and beat together, then stir in the liqueur. Remove the peaches from the oven and divide between serving dishes. Pour over the honey syrup and serve with the orange liqueur cream.