Ingredients

• 50g/2oz blanched almonds
• 100g/4oz shelled pistachios
• 4 tsp ground cinnamon
• 25g/1oz caster sugar
• 1 egg yolk
• 6 peaches, halved and stoned
• 150g/5oz light muscovado sugar
• 3 x 5cm/2in cinnamon sticks
• 6 cardamom pods, cracked open
• 1 tbsp rosewater

Method

1. Coarsely chop the nuts in a food processor, then mix in the ground cinnamon and caster sugar. Stir in the egg yolk to bind. Preheat the oven to 180C/350F/Gas 4.
2. Spoon the nut mixture into the peach halves, then arrange in a single layer in an ovenproof dish.
3. Place the muscovado sugar in a pan with 300ml/½ pint water over a low heat and stir until dissolved. Add the cinnamon sticks and cardamom pods and boil for 5 minutes without stirring. Stir in the rosewater, then pour the syrup around the peaches, taking care to spread the spices out evenly. Bake for 20 minutes until the peaches are tender. Serve warm (not piping hot) or chilled.

Notes