A delightful and healthy dessert for you and the family to share after your Sunday roast.
4 Ripe Nectarines
50g Grandessa Honey
Half tsp Stonemill Cinnamon
Giannis Vanilla Soft Scoop Ice Cream/Brooklea Greek Yoghurt to serve.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Cut the nectarines in half and remove the stone using a teaspoon.
Place them into a foil lined baking dish.
Pour the honey into the holes left by the stones.
Sprinkle with cinnamon.
Bake in the oven for 20 minutes.
Serve warm with ice cream or yoghurt.
Alternatively serve cold with yoghurt and granola for breakfast.