You can use other stone fruit in this recipe, such as plums and nectarines.
6 slipstone peaches, halved, stones removed
Olive oil, to drizzle
1/3 cup (80ml) runny honey
1/2 cup (70g) pecans
1 tsp vanilla extract
2 tsp caster sugar
1 cup (280g) thick Greek-style yoghurt
1 vanilla bean, split, seeds scraped
Preheat the oven to 180°C and preheat a chargrill pan over medium-high heat.
Drizzle the cut side of the peach halves with a little oil, then cook, cut-side down, in the chargrill pan for 2-3 minutes until seared. Remove from heat.
Cut out four 25cm squares of foil and place 3 peach halves, cut-side up, in the centre of each square. Drizzle each peach half with 1/2 tsp runny honey, then gather up foil around the peaches to form a sealed parcel. Place the parcels in a large baking dish and bake in the oven for 15-20 minutes until the peach halves are tender.
Meanwhile, scatter the pecans on a baking tray and drizzle over vanilla extract and remaining 1 tablespoon honey, and sprinkle with sugar. Roast the pecans in the oven, stirring occasionally to coat the nuts evenly in the sugar and honey as it melts, for 12-15 minutes until they are toasted, caramelised and sticky. Remove the nuts from the oven and allow to cool slightly before breaking up into rough crumbs, then set aside.
In a small bowl, combine the yoghurt and vanilla seeds. Set aside.
To serve, place 3 peach halves in each serving bowl. Place a spoonful of the vanilla-bean yoghurt in the center of each peach half and sprinkle candied pecans over the top.
Serve the peaches with extra vanilla-bean yoghurt and candied pecans on the side.