For the orange blossom cream


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).

  • STEP 2

    Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.

  • STEP 3

    Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.

  • STEP 4

    Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.

  • STEP 5

    Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.

Recipe from Good Food magazine, July 2018

Goes well with


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