Roasted Nectarines with Orange Caramel Sauce and Palmiers

Place the sugar, golden syrup, salt and the water in a heavy-based saucepan over a low heat. Stir to dissolve the sugar then increase the heat and cook to a dark golden colour.
Remove from the heat and carefully whisk in the orange juice and cream. Take care as the caramel will spit. Return to the heat and stir to a smooth sauce. Simmer for 2 minutes then set aside to cool.

Preheat the oven to 180°C.

Place the nectarines in a small roasting dish and spoon over the caramel. Roast until tender when pierced with a skewer, but not falling apart.

This can take up to 40 minutes depending on the firmness of the nectarines. Baste every 10 minutes with the caramel sauce. Cool then transfer to a shallow dish. Pour the caramel sauce into a serving jug.

Palmiers: Preheat the oven to 200°C. Sprinkle the bench generously with caster sugar and place the pastry on top. Roll it out, sprinkling more sugar over as you roll and continue to roll until 5 mm thick. You want to end up with both sides having a good layer of sugar rolled into the pastry. Cut into 2 cm wide strips and twist each one. Place on a lined tray and bake for 15 minutes or until a good golden colour and the sugar has caramelised on the outside. Set aside on a rack to cool.

To serve: Put one nectarine in each serving bowl and pour over some caramel sauce. (The sauce can be warmed if preferred). Add a dollop of yoghurt and garnish with a sprig of mint. Serve the palmiers on the side.