Featuring gorgeously gooey caramelised peaches topped with salted nuts, this simple but delicious summer pud can be baked in the oven, on a barbecue or even on a campfire.
If using the oven preheat it to gas 7, 220ºC, fan 200ºC. Take two large rectangles of kitchen foil and drizzle the middle of each with 1tbsp of the maple syrup. Place 4 peach halves, cut-side-up, nestled tightly together, in the middle of each rectangle. Dot the peaches with the butter. Scatter over the nuts.
Drizzle the remaining syrup over both sets of peaches. Wrap up tightly, then wrap with another piece of foil to secure (carefully keeping the cut side of the peaches facing upwards). Place in the hot ashes of a barbecue or campfire or on a baking tray in the oven and cook for 20-25 minutes. Unwrap and arrange in four bowls, drizzled with the cooking juices and a spoonful of crème fraîche, if using.
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