Serves 2

• ½ cup Greek yoghurt
• ¼ teaspoon of vanilla extract
• 2 ripe peaches, halved and stone removed
• ½ teaspoon cinnamon, ground
• 2 tablespoons pistachios, shelled and roughly chopped
• 2 teaspoons honey

Method:

1. Preheat oven to 180C.
2. Stir the vanilla into the yoghurt and mix well to combine. Refrigerate until needed.
3. Arrange the peach halves cut side up on a lined baking tray and sprinkle with the cinnamon.
4. Roast for 30 minutes or until softened and starting to caramelize (but still hold their shape).
5. Allow to cool slightly, the arrange two halves on a plate. Fill each stone hole with a generous dollop of Greek yoghurt, a teaspoon of pistachio crumbs and a drizzle of honey.