2 peaches or nectarines, halved, stoned and sliced
1/2 cinnamon stick, halved
1 tablespoon clear honey
2 tablespoons orange juice
25 g (1 oz) shelled pistachio nuts, chopped, plus extra to decorate
4 tablespoons Greek-style natural yogurt
Cut 2 large, double thickness squares of foil. Divide the fruit and cinnamon between the squares and drizzle over the honey and orange juice. Fold the foil over the filling and scrunch the edges to seal.
Place the parcels under a preheated medium grill or on a barbecue for about 10 minutes until the fruit is soft and hot.
Open the parcels and transfer the fruit to serving bowls. Mix together the pistachios and yogurt in a bowl. Serve with an extra sprinkling of pistachios and spoon the yogurt over the warm fruit.