A recipe for August

Roast Peaches with rosewater & saffron syrup

Serves 6

12 ripe peaches

75ml water

75g caster sugar

juice 1/2 lemon


large pinch of saffron

Preheat the oven to 190C/gas mark 5. Wash and dry the peaches then halve and de-stone them. Arrange them, cut-side up, in a single layer in an ovenproof dish.

Meanwhile make the syrup. In a small pan gently heat the water, sugar and lemon juice until the sugar is dissolved and then bring to a boil.

Boil for 3-4 minutes, then remove from the heat and add the saffron transfer to a small bowl and leave to cool. Once cooled, add rosewater to taste (it can be very overpowering so go drop-by-drop). Pour over the peaches and serve with yogurt, ice cream or as they are.