Stuffed Peaches

• 7 large or 14 small peaches
• juice of 1 lemon

Preheat the oven to 180°C (350°F, Gas Mark 4).

Cut the peaches in half and remove the stones. Scoop out a little of the flesh with a spoon to enlarge the cavities left by the stones. Put the flesh in a mortar. Spoon a little lemon juice into the cavities. Peel a peach (or two,