This desperation recipe, a last-resort dessert if ever there was one, did not reconcile me to canned peach halves.

Arrange 3 apricot halves (or 1 large peach half), cut sides up, in each mold.

We have 250 jars of peach halves, each worth £3.95, to give away to the first readers to write in.

Add the peach halves, 1 1/2 cups sugar, and the vanilla.

Top each with a peach half and some of the raspberry puree.

Put the peach halves face up in a shallow oven-proof baking dish.

Cut each peach half into four sections.

The dessert bar encouraged creativity - in our case, bread pudding garnished with peach halves.

A grilled peach half and the rather sweet bourbon sauce were less appealing.

Top with a peach half, sliced side down, and pour on some of the raspberry sauce.