Baked Nectarines With Vanilla & Cointreau

Preheat the oven to 180°C , Gas Mark 4. Put the Cointreau, 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 Cointreau mixture.

Put the nectarines in the oven for 18-20 minutes until tender, then remove from the oven and serve with the yoghurt, drizzled with any juices from the pan.

Place 2 x 400 g cans nectarines in juice in a large blender. Add 250 g frozen strawberries, 200 ml freshly squeezed orange juice and 1 teaspoon vanilla bean extract. Blend until smooth, adding a little more orange juice if necessary. Serve in tall glasses.

In a large frying pan over a medium heat dry-roast 50 g fresh breadcrumbs with 50 g rolled oats and 2 tablespoons finely chopped pecan nuts, stirring constantly, until golden and crisp. Remove from the heat and stir in 2 tablespoons golden caster sugar. Beat together 250 g fat-free Greek yoghurt with honey, the finely grated rind of 1/2 orange, 1 teaspoon vanilla bean extract and 250 g fresh low-fat vanilla custard in a bowl. Stone and slice 4 nectarines and arrange in glass dishes in alternate layers with the custard mix and the crispy oats.