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 g (3 oz) 0% Greek yogurt with honey, to serve
Put the orange 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 among 2 serving bowls and serve with the yogurt, drizzled with any juices from the pan.
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