Grilled peaches with rose-scented madeira cake

Method

1. Cut the madeira cake lengthways into 3 long slices, then cut each slice in half widthways. Transfer to a baking tray, sprinkle with the rosewater,= then set aside to infuse.
2. Meanwhile, halve the peaches and remove the stones. Brush the cut sides with oil, then cook on the barbecue grill, cut-side down, for 3-4 minutes until lightly charred. Turn, sprinkle with a little sugar and cook for another 3-4 minutes until tender. Brush the cake slices with a little oil too, then warm these on the grill for 1 minute on each side.
3. Meanwhile, toast the chopped pistachios in a small saucepan or roasting tin on the barbecue. Set aside to cool.
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4. To serve, top each slice of madeira cake with some yogurt, 2 peach halves, some pistachios and a good drizzle of honey.