Family and Kids

  • 4 peaches, halved and stoned
  • 50 g (2 oz) ground almonds
  • 125 (4 oz) soft light brown sugar
  • 5 tablespoons maple syrup
  • 25 g (1 oz) butter
  • 150 ml (¼ pint) single cream

Cut 4 x 20 cm (8 inch) square pieces of foil and place 2 peach halves in each. Sprinkle over the ground almonds. Scrunch up the foil to form 4 parcels and place under a preheated medium grill or 5–8 minutes, turning once or twice during cooking until the peaches are soft.

Meanwhile, make the sauce. Place the sugar, maple syrup and butter in a nonstick saucepan over a moderately low heat until the sugar dissolves. Stir continuously until the sauce boils and thickens, which should take about 3 minutes. Add the cream and return to the boil, then immediately remove from the heat.

Drizzle the sauce over the peaches, and serve.

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