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Serves: 4

Are you having friends round for dinner this week? If you're looking for a pudding that doesn't take hours to make and isn't too heavy, then baked nectarines or peaches are ideal. it's also a great way of using up fruit before it gets too ripe.

What's your favourite fruity pud? Tell us in the comments box below.


  • 30g butter
  • 2 tbsp clear honey
  • sprig of rosemary
  • 8 ripe nectarines or peaches
  • 125 raspberries
  • 2 tbsp toasted pine nuts
  • vanilla ice cream or yogurt to serve


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Heat 30g butter and 2 tbsp clear honey with a small sprig of rosemary, leaves separated, in a small pan until the butter has melted and the mixture is warm.
  2. Arrange eight ripe but firm nectarine (or peach) halves, cut-side up, in a shallow baking dish. Pour over the honey mixture. Bake for 20 minutes, basting halfway.
  3. Scatter with 125g raspberries and 2 tbsp toasted pine nuts. Leave to cool. Eat warm or cold with vanilla ice cream or thick yogurt.

About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director