Serve these easy-to-prepare peaches with scoops of ice cream, and drizzle with pan juices.

　　

Ingredients

serves 4

　　2 tablespoons unsalted butter

　　2 tablespoons packed light-brown sugar

　　4 ripe white peaches, halved lengthwise and pitted

　　3 tablespoons honey

　　4 to 6 ounces chewy almond nougat, coarsely chopped

　　

Step 1

Preheat the oven to 400°F, with rack in upper third. Melt butter in a large ovenproof skillet or sauté pan over medium heat until foaming. Reduce heat to low; add sugar, stirring until it has dissolved. Add peaches, cut side down, and cook until they start to caramelize, 3 to 4 minutes. Flip, and drizzle with honey.

　　

Step 2

Raise heat to medium-high. Bring pan juices to a boil. Remove from heat.

　　

Step 3

Divide nougat pieces among peaches, arranging them in the center of each half. Spoon pan juices over the tops.

　　

Step 4

Roast in oven until nougat melts and peaches turn golden brown and are tender when pierced with a fork, 10 to 12 minutes. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.