lavender honey & almond liquor Roasted Nectarines with pistachio

This simple summer dessert is a delicious way of making the most of nectarines while they're in season.
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Serves 4, 10mins prep, 20-30mins cooking
Skills Level: Easy

• 4 nectarines, halved and stoned
• 1tbsp lavender honey
• 2tbsp almond liquor (I used Disaronno)
• 2tbsp natural Greek yoghurt
• 1tbsp flaked almonds
• 1tbsp pistachio kernels, roughly chopped
• edible flowers, to decorate (optional)

1. Preheat the oven to 180C/160C fan/gas 4.  
2. Place the nectarine halves on a baking tray lined with parchment, cut side up.  Drizzle with honey and sprinkle with almond liquor. 
3. Bake on the middle shelf of the oven for 20-30mins until golden, bubbling and starting to soften.  Add the nuts to the baking tray in the final 5mins until golden. 
4. Serve warm with a spoonful of Greek yoghurt, a scattering of nuts and edible flowers (optional) and drizzle with the nectarine cooking juice.  

Tips
- The baking time will vary depending on the ripeness of the fruit - it's a great way of using up fruit that is past its best to save on food waste.
- Try swapping nectarines for peaches, apricots and plums depending on seasonal availability, simply adjust the cooking time accordingly.  The smaller and more ripe the fruit, the less time it will take to cook.