Ingredients

• 75g/2½oz whole hazelnuts
• 40g/½oz oat biscuits
• 40g/½oz amaretti biscuits
• 50g/1¾oz unsalted butter
• room temperature
• 25g/1oz caster sugar
• 1 free-range egg yolk
• ½ lemon
• juice only
• 4 ripe peaches or nectarines
• 1 tsp lemon zest
• 4 tbsp thick cream
• 4 sprigs fresh mint (optional)

Directions

• Preheat the oven to 190C/375F/Gas 5.
• For the filling
• dry fry the hazelnuts in a pan over a medium heat until golden-brown (take care not to leave them on the heat for too long). Chop the hazelnuts finely.
• Crush both types of biscuit roughly using a rolling pin or the bottom of a clean small pan.
• Mix the hazelnuts
• biscuits
• butter
• sugar
• and egg yolk in a bowl until the ingredients hold together as a rough paste.
• For the baked peaches
• put the lemon juice in a shallow dish. Slice the peaches in half
• remove the stones and put the cut half in the lemon juice to avoid discolouration.
• Pack a round spoonful of the filling onto each half. This should fill the cavity and cover most of the exposed half. Place the halves in an ovenproof dish
• and bake for 15-20 minutes
• depending on the ripeness of the peaches.
• To serve
• place the baked peaches on to serving plates
• and scoop a dollop of the thick cream beside it. Garnish with mint if desired.