Peaches & Nectarines with Brown Sugar & Almonds

serves 4

Made with our extra-thick Lakeland foil


  • 7 or 8 nectarines, washed, stoned & quartered
  • Half a fresh lemon, juiced
  • Heaped tbsp flaked almonds
  • Tbsp chopped hazelnuts
  • Drizzle of honey
  • Dash of amaretto (more if desired!)
  • 2 tbsp brown sugar


  1. Place the peaches and nectarines in a bowl, pour over the lemon juice.
  2. Make an oblong tray out of kitchen foil, leaving enough space around the edges to fold over later.
  3. Place the fruit in the foil tray, sprinkle over the almonds and hazelnuts and drizzle with honey. Pour over the amaretto and sprinkle on the sugar.
  4. Bring the edges of the foil tray together, seal the parcel and cook on the barbecue for 25-30 minutes.
  5. Carefully open the foil parcel and check that the fruit is soft and the sugar has caramelised. Serve with ice cream.