- 8–10 ripe stone fruit (plums, nectarines or peaches), halved
- 50 g butter
- 1 lemon
- 80 g brown sugar
- 1 cup cream
- 4 T honey
Preheat the oven to 180°C.
Arrange the fruit on a baking tray and top each half with 1⁄2 t butter, a squeeze of lemon juice and sprinkle with brown sugar. Roast the fruit for 30–35 minutes, or until tender and slightly caramelised.
Drizzle the fruit with cream and honey and serve hot, straight from the tray.