ASDA part of the Wal-Mart family

• 4 large peaches, halved and stoned
• 8 sponge fingers or boudoir biscuits
• 50g pecan nuts or walnuts, finely chopped
• 25g caster sugar
• 1 medium egg, lightly beaten
• 4tbsp apple juice
• Cream or crème fraîche, to serve

1 Preheat the oven to 190C/ Gas 5. Put the peach halves, hollow side up, in a shallow ovenproof dish just large enough to hold them in a single layer.

2 Crush the sponge fingers by putting them in a plastic bag and rolling them firmly with a rolling pin. Mix with the chopped nuts, caster sugar and egg.

3 Divide the nutty mixture between the peach halves, spooning a little into each hollow.

4 Spoon the apple juice into the base of the dish. Cook in the oven for 15 to 20 minutes. Leave for 10 minutes to cool slightly before serving with cream or crème fraîche.