Roasted peaches with bourbon, maple and pecans

Ingredients

3	Peaches, use up to 4; halved, stones removed (Main)
2 Tbsp	Neutral oil
2 Tbsp	Butter
¼ cup	Bourbon (Main)
1 drizzle	Maple syrup, a generous one
4 Tbsp	Chopped pecans, use 2 Tbsp for roasting and 2 Tbsp to serve (Main)

Directions

1. Preheat oven to 180C. Line a roasting tray with baking paper, and add the oil. Place the peach halves in the tray, cut side up.
2. Place small bits of butter on to each peach half. Pour over the bourbon, drizzle over the maple syrup, and sprinkle over the chopped pecans.
3. Roast in the oven for 20 minutes, then remove and carefully flip the peaches over using tongs. Cook for another 5-10 minutes, then serve immediately or allow to cool at room temperature for up to 10 minutes before serving.
4. Serve with extra chopped pecans, and vanilla icecream, runny cream or natural yoghurt.

More ways with peaches from Delaney

• Peach, halloumi and avocado salad with basil vinaigrette
• Peach and thyme Tom Collins