- 4 peaches
- 4 tsp raspberry jam
- Half-fat crème frâiche, to serve
- Ginger snap biscuits, crumbled to serve
Preheat the oven to 180°C, fan 160°C, gas 4. Halve and stone the peaches, spoon the raspberry jam into each half, then put on a baking tray and bake for 15-20 minutes, until soft.
To serve, top the peaches with crème frâiche and crumbled ginger snap biscuits.