Typical nutritional content (per portion)
75g (3oz) caster sugar
25g (1oz) shelled pistachio nuts, roughly chopped
4 ripe large nectarines or peaches
1 tablespoon apricot conserve (or apricot jam)
4 heaped tablespoons Greek-style yoghurt
Preheat the grill to high. Line a sturdy baking tin with non-stick parchment paper. Sprinkle the sugar into the base of a heavy-based pan and scatter the pistachio nuts on top. Heat gently for 2-3 minutes until the mixture is a golden colour. Immediately pour the mixture onto the lined baking tin and leave to cool and harden. It is essential that you do this quickly as the sugar turns from golden to black in seconds.
Meanwhile, cut each nectarine or peach in half and remove the stones. Arrange them cut side up in an ovenproof dish and brush lightly with the apricot conserve. Pop under the grill for 8-10 minutes until sticky and golden, basting occasionally with the juices of the fruit.
Transfer the nectarines onto plates and add a dollop of yoghurt to each one. Roughly break up the pistachio brittle and scatter on top to serve.