If you’ve got a preserving jar or can of peaches in the pantry it’s quick work to whip up this dessert to add a touch of drama to the end of a meal. Here I’ve used red-fleshed peaches, but you can use ordinary orange peaches or any other stone fruit such as plums or apricots.
Prep time: 5 mins
Cook time: 10 mins
- 12 poached or canned peach halves
- 3 tbsp butter
- ½ cup sugar
- ¼ cup brandy
- To serve (optional)
- yoghurt or crème fraîche
- sliced almonds
- Drain syrup from peach halves and reserve. Heat butter in a large frypan until it turns nut-brown. Add sugar and, when sizzling and caramelised, add peaches and about ¼ cup reserved syrup.
- Shake over heat until liquid comes to a boil. Add brandy and flambée. Serve with yoghurt or crème fraîche and sliced almonds, if desired.