Carefully score the nectarine all the way around the centre then cut all the way to the stone. Hold one side in each hand and gently twist in opposite directions and pull apart. See if the stone will come out or (cutting away from you with the nectarine on a board) gently cut around it until it becomes loose. You should now have two nectarine halves both with a central cavity.

Sprinkle half of the cinnamon over the cut edges, then place on a baking sheet, cut side up and bake on a medium heat for 15-30 minutes. The time will depend on the ripeness of your fruit.

Mix the yogurt with all but a sprinkle of the remaining cinnamon and half the maple syrup. Spoon this into each cavity. Drizzle with the remaining maple syrup and dust with a sprinkle of cinnamon.

Eat as they are or serve with fresh berries and crunchy granola! Enjoy!