INGREDIENTS:

6 ripe flat peaches (or stone fruit of choice)

250g of mascarpone cheese

1/2 cup hazelnuts

3 tbsp coconut sugar (or brown Demerara sugar)

Butter for cooking

Drizzle of honey

METHOD:

1. Pre-heat the fan oven to 180C and line a baking tray with greaseproof paper.

2. Slice the peaches in half width-ways and delicately remove the stones, then leave to one side.

3. Add two generous knobs of butter on top of the greaseproof paper and place in the oven for a minute or so until it is melted.

4. Remove from the oven and spread the butter over the sheet, then add a dusting of the coconut sugar (1 generous tablespoon) to the melted butter before placing the peaches flesh-side down on the baking sheet. Bake in the oven for 12-15 minutes until gooey.

5. While the peaches are baking, roughly chop the hazelnuts and place them in a dry frying pan over a very low heat. Sprinkle in another 2 tbsp of coconut sugar and mix with the nuts using a wooden spoon. Toast them in the pan for a few minutes, moving and turning them frequently to avoid them burning. Remove from the heat.

6. Serve the peaches with mascarpone cheese, the hazelnuts, and a drizzle of honey (as pictured).