½ cup mānuka honey plus 2 tablespoons extra
4 tablespoons lemon juice
1 litre apple juice, well chilled
60g butter
½ cup flour
½ cup hazelnuts
½ cup whole oats
8 peaches, halved, stones removed

A simple sorbet to celebrate the intense toffee flavour of mānuka honey. You could substitute your favourite if mānuka isn’t your cup of tea, but choose a stronger-flavoured honey as the flavour is dulled when cold. I like a churned sorbet so you get a lovely texture, but you can use the icier granita method of freezing for an hour then stirring with a fork to break up the crystals, then stirring every half hour until frozen.

Served here with grilled peaches and granola crumb, the sorbet is also great with a simple fruit sauce, or with other grilled, macerated or fresh fruits, with a scoop of ice cream or a spoon of mascarpone.

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1.Put ½ cup honey in a bowl and stir in the lemon juice until it is a smooth syrup – this will take about 3 minutes of stirring for the honey to start dissolving. Set aside 3 tablespoons for the peaches.
2.Stir in enough apple juice to make 1 litre of liquid.
3.Pour into an ice-cream maker and churn according to directions for about 35 minutes until firm.
4.Spoon into a container and freeze until needed.
5.Heat the oven to 170°C.
6.Put the butter and flour in a food processor and process to a crumb.
7.Add 2 tablespoons honey and the hazelnuts and process to chop the nuts a little, then add the oats and pulse just to mix.
8.Spread out to about 8mm thickness on a lined or greased baking tray and bake for 15 minutes then transfer to a rack to cool (don’t worry if it breaks up as you will be crumbling it).
9.Once cooled, break into pieces and put back in the processor and pulse to make it into a crumble-like texture. Store in an airtight container until needed.
10.Brush the cut side of each peach with the reserved lemon-honey mixture.
11.Heat a barbecue or grill pan to hot.
12.Cook the peaches, cut-side down, for about 3 minutes until softening and charred.
13.To serve, remove the sorbet from the fridge for about 10 minutes to soften.
14.Spread 8 dishes with a bit of the crumb then arrange two peach halves on top and a spoon or two of the sorbet.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles