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


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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