2 large deluxe teacakes (ready-made)
30g/1oz unsalted butter
2/3 tbsp/½fl oz honey
juice and grated rind of 2 large oranges
2 large ripe nectarines or peaches, stoned and sliced
2/3 tbsp fruit syrup liqueur (such as cassis)
clotted or thick Dorset cream
Heat a grill or griddle pan.
Cut each teacake in half and grill or griddle on both sides for approximately one minute or until lightly toasted.
Melt the butter in a frying pan. Add the honey, orange juice and rind and cook for approximately 30 seconds, stirring frequently, to form a syrup. Briefly dip the toasted teacakes into the syrup, then set to one side.
Add the nectarines to the syrup. Cover and cook for 4-5 minutes until tender.
Remove the lid, add the berries and cassis and cook for a further 20-30 seconds, uncovered.
Place a warm teacake half, cut-side up, on each of four serving plates. Spoon over the hot fruit jam and finish with a spoonful of crème fraîche or clotted cream.
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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