Peaches or nectarines in raspberry & orange sauce

Pre-heat the oven to 180C/160C Fan/Gas 4. Make a cut all the way round the peaches or nectarines, following the natural groove and cutting right through to the stone. Twist the 2 halves in opposite directions to separate them. Ease out the stones using a small, sharp knife.

Put the fruit cut-side up in an ovenproof dish. Put the jam, sugar, orange juice and 400ml water in a small pan and stir until the sugar has dissolved and the jam has melted. Pour over the fruit and cook in the oven for 20-25 minutes, basting the fruit with the juices often.

To make the sauce, carefully measure 300ml of the fruit cooking juices into a jug and then put in a blender or processor with the raspberries. Blitz until puréed (or use a hand-held blender to do this). Push the mixture through a sieve to remove the seeds.

Leave the peaches to cool in the rest of the juices. When cold, gently lift them out and peel off the skin. Put some raspberry sauce on 6 plates, top with 2 peach halves and pour over more sauce.