Five minutes and four ingredients, and the only technique is not burning the almonds.
- Almonds in a dry pan, no oil, ninety seconds. Move them constantly and take them off while they are still paler than you want. They keep cooking in the hot pan.
- Drained peaches into bowls. Keep the juice and drink it; it is the best part of the tin and nobody does.
- Honey, lemon and cinnamon stirred together with a spoon of the peach juice to loosen it, then spooned over.
- Almonds on at the last moment.
The lemon is what stops it being simply sweet. Tinned fruit in juice is already sugary and honey on top of that needs something sharp underneath it.
Serves 2.