Preheat the oven to 200°C, 400°F, 
Gas 6. First, butter an ovenproof gratin 
dish. Cut a cross at the bottom of each peach and put the peaches into a heatproof bowl. Pour freshly boiled water over them to cover them, and leave for a minute or two.

Carefully remove the peaches from 
the bowl and, using a sharp knife, peel off the skins.

Halve and stone each peach, and place, cut-side up, in the gratin dish. Cover 
with tinfoil, then put in the preheated oven and bake for 20-25 minutes, until the peaches are soft. In a bowl, mix together the mascarpone and the clear runny honey.

Remove the peaches from the oven and spoon the mascarpone-and-honey mixture into the cavity of each peach, dividing it up equally.

In a non-stick frying pan, toast 
the chopped pistachio nuts on a high heat for a minute or two, tossing them regularly to avoid any burning.

Serve the peaches with a good 
drizzle of honey and scatter the 
toasted chopped pistachios on top.

Peach Recipes: 

• Peach jelly
• Quick fruit brulée
• Peaches with mascarpone, pistachios and honey
• Peach upside down cake