4 halved and stoned nectarines.
50g softened butter.
50g gluten free crushed ginger biscuits.
2 tbsp chopped roasted hazelnuts.
2 tbsp soft light brown sugar.
1 tsp almond essence.

1) Preheat the oven to 190C 375F Gas Mark 5.

2) Scoop out a little flesh from the nectarines, roughly chop and mix in a bowl with the butter, half the biscuits and remaining ingredients.

3) Divide the mixture between the nectarine halves, cover with foil and bake in the preheated oven for 15 minutes, remove the foil and return to the oven for 5 minutes until tender.

4) Scatter over the remaining biscuits and serve with dairy free ice cream.