Baked Peaches With Bute Park Honey From Pettigrew Bakery

By The Hungry City Hippy

This recipe is best cooked in late summer when peaches are at their ripest, but if it’s too soon in the season, the baking will still render them deliciously soft and sweet.


Serves 4

  • 50g butter
  • 12 Amaretti biscuits, crushed
  • 2 tbsp Bute Park honey, plus extra for drizzling
  • 4 peaches, halved and stones removed
  • Crème fraiche to serve
  • Demerara sugar, to sprinkle


1. Preheat the oven to 180°C/gas mark 4.

2. Melt the butter in a saucepan, taking care not to let it brown.

3. Mix the crushed Amaretti biscuits, the melted butter, and the Bute Park honey together in a bowl.

4. Fill each peach half with a heaped teaspoonful of the mixture and place them on a baking tray.

5. Sprinkle with demerara sugar and drizzle with more honey.

6. Bake in the oven for 15-20 minutes until golden, and serve with a generous dollop of crème fraiche and an extra Amaretti biscuit.

Bake your peaches to perfection with one of our range cookers

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