• 25 ml (1 fl oz) orange liqueur, such as Cointreau
  • ½ teaspoon vanilla bean paste or extract
  • finely grated rind of ¼ orange
  • 1 tablespoon clear honey
  • 2 firm ripe nectarines, halved and stoned
  • 75 ml (3 fl oz) 0% fat Greek yogurt with honey, to serve

Put the liqueur, vanilla bean paste or extract, orange rind and honey in a bowl and stir until well combined.

Arrange the nectarines, cut-side up, in an ovenproof dish, then drizzle over the liqueur mixture. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until tender.

Divide the nectarines between 2 serving bowls and serve with the yogurt, drizzled with the pan juices.

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