Baked Toffee Peaches from Just One Pan by Jane Lovett

Baked Toffee Peaches

Recipe by Jane Lovett, tried & tasted by AnnabelCourse: Sweet TreatsCuisine: BritishDifficulty: Easy


Prep time


Cooking time


Total time



As I write this my mouth is watering. When I served these baked toffee peaches to some friends they are scraping the dish. It is so simple and easy to prepare and will be a firm favourite amongst family and friends.


  • 4 – 6 ripe peaches or nectarines, halved and stoned

  • 4 – 6 generous knobs of butter

  • 4 – 6 generous teaspoons of dark muscovado sugar

  • 4 – 8 amaretti biscuits

  • To serve (optional)
  • a few fresh raspberries for scattering; double cream or crème fraîche; a scoop of vanilla ice cream atop each cavity


  • Preheat the oven to 200℃/180℃ fan/gas6. Butter a shallow, ovenproof dish large enough to take the halved fruit in one layer, snugly but not tightly packed.
  • Place the peach or nectarine halves, cut-side up, in the prepared dish. Place a generous knob of butter in each cavity and then sprinkle ½ teaspoon of sugar over the top of each half.
  • Bake for 20 minutes or until the fruit is just soft when pie3rced with a knife and the juices have turned into a toffee, butterscotch-like sauce. The timing will depend on the size and ripeness of the peaches/nectarines.
  • Remove from the oven. Roughly crush the amaretti biscuits (fingers will do), then scatter them over the peaches/nectarines and serve warm, with any of the serving suggestions.

Cook’s Tip

  • Photography © Tony Briscoe 2021
  • To purchase the recipe book, Just One Pan, from Amazon, please click HERE
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1 year ago

This is a corker of a recipe. Could only find soft amaretti but needn’t have worried as they crumbled just as well and made for a sumptuous topping. Made this for friends and everyone so impressed when I told them how easy the recipe was that they have now bought the Just One Pan cookery book so they can try out some of the other recipes. Don’t normally leave comments but wanted to add my wholehearted recommendation for Jane Lovett’s recipes.