Baked Peaches with Ginger & Amaretti

This is summer on a plate. The peaches go soft and juicy in the oven. The ginger adds warmth. The crushed amaretti biscuits on top add crunch and a hint of almond. It takes five minutes to prep and feels like something you'd get in a restaurant. But you're in your slippers.

Ingredients (Serves 2):

• 2 ripe peaches or nectarines, halved and stoned
• 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
• 1 tbsp maple syrup
• A small knob of butter or coconut oil
• 2 amaretti biscuits, crushed (or use crushed almonds)
• Greek yoghurt or coconut yoghurt to serve

Method:

1. Preheat oven to 180°C (160°C fan).
2. Place the peach halves cut-side up in a small baking dish.
3. Divide the grated ginger and maple syrup between the peach halves, dotting into the cavity where the stone was.
4. Top each half with a tiny knob of butter or coconut oil.
5. Bake for 15–20 minutes, until the peaches are soft and juicy.
6. Sprinkle the crushed amaretti over the top and return to the oven for 2–3 minutes to toast lightly.
7. Serve warm with a dollop of yoghurt.

Why it's gut-friendly: Peaches are a low-FODMAP fruit, gentle on sensitive stomachs. Ginger is a digestive aid. Amaretti add a small amount of sweetness and crunch without refined sugar.