1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the peaches, cut-side up, in a baking dish. Mix the orange juice with the vanilla extract and pour over the peaches. Bake for 30 minutes.

2

Meanwhile, put the raspberries and icing sugar with a splash of water into a small saucepan over a medium heat and cook for about 4-5 minutes, mashing the raspberries as you go until the raspberries have broken down and released their juices, then pass them through a sieve into a small bowl and allow to cool.

3

Put the yogurt into a small bowl and stir in half of the raspberry coulis, but not completely, so you can see ripples of raspberry

4

When the peaches are cooked and juicy, top with the yogurt and drizzle over the raspberry coulis