Photography by Jan Baldwin
- Serves: 4
- Preparation time: 10
- Cooking time: 15
- 4 ripe peaches, halved and pitted
- 20g unsalted butter
- 1 tbsp clear honey
- 150g soft ricotta cheese
- 40g pistachios
- Preheat the oven to 220°C, gas mark 7. Sit the peaches, cut-side up, in a roasting tin. Put a dab of butter on each peach half and roast for 15 minutes.
- Meanwhile, mix the honey with the ricotta; toast the nuts for a few minutes in a pan.
- Serve the peaches with a dollop of honey ricotta, sprinkle with the warm nuts and, if you like, add an extra drizzle of honey.