Butterscotch nectarines

I first made this while staying at a friend’s campsite near Lewes. Despite the glorious weather, the peaches we’d bought wouldn’t soften, so I threw them in a pan with semi-random quantities of butter and sugar in a slightly tipsy attempt to force them into becoming edible. It worked.

The less ripe the fruit, the slower you should cook the uncut side of the nectarine, before turning them over to cook them cut side down – you may even want to quarter large, firm fruit before cooking.