Peaches with mascarpone, pistachios and honey
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.