• 6 large ripe peaches (1kg), halved, stones removed
• ⅓ cup orange juice
• ⅓ cup honey
• Vanilla ice-cream, to serve
• 150g packet almond biscotti
• ¼ cup flaked almonds
• 100g unsalted butter, melted
To make topping, process biscotti in a food processor until coarsely crushed. Transfer to a bowl. Stir in almonds and butter.
Place peaches, cut-side up, in a single layer in a 22cm x 32cm rectangular, ovenproof dish. Drizzle over juice, then honey. Top evenly with topping.
Cook in a moderate oven (180˚C) for about 18 to 20 minutes, or until peaches are tender and topping is golden brown.
Serve peaches warm or cold with ice cream.