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Orchid by Design


  • 6–8 nectarines or peaches, halved and stones removed
  • 30ml brown sugar

For the chai-spiced syrup:

  • 150g white sugar
  • 125ml water
  • 2-3ml pink food colouring (optional)
  • 2 cinnamon sticks
  • 2 star anise
  • 6 cardamom pods, gently crushed
  • 5 black peppercorns
  • 5 pink peppercorns

To serve:

  • mascarpone, crème fraîche or ice cream
  • amaretti biscuits or biscotti (optional)


1. To roast the fruit: preheat the oven to 180°C. Place the nectarines or peaches, cut side facing up in a roasting dish and sprinkle the sugar over the top. Bake for 10 minutes. Set aside.
2. To make the chai-spiced syrup: place all the ingredients into a pan and gently bring to the boil. Once the sugar has dissolved, boil the mixture for 5 minutes.
3. Pour the syrup over the fruit and allow to cool and for the flavours to infuse.
4. Serve the fruit and syrup well chilled or at room temperature with either a scoop of mascarpone, crème fraîche or ice cream and amaretti biscuits or biscotti, if desired.

This recipe serves 4 – 6.