Baked peach melba

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the peaches, cut-side up, in a baking dish. Mix the orange juice with the vanilla extract and pour over the peaches. Bake for 30 minutes.
2. Meanwhile, put the raspberries and icing sugar with a splash of water into a small saucepan over a medium heat and cook for about 4-5 minutes, mashing the raspberries as you go until the raspberries have broken down and released their juices, then pass them through a sieve into a small bowl and allow to cool.
3. Put the yogurt into a small bowl and stir in half of the raspberry coulis, but not completely, so you can see ripples of raspberry
4. When the peaches are cooked and juicy, top with the yogurt and drizzle over the raspberry coulis