A colourful salad dish with char-grilled peaches will be the talk of your next dinner party with friends.
1. Heat 50g each butter & brown sugar together in a frying pan, until it begins to caramelize. Place peach halves face down & cook for 2–3 minutes on each side. Serve caramelized peaches with ice cream, on french toast or on top of cooked puff pastry with whipped cream.
2. Try pureeing peaches with mint & lime for a delicious twist for a mojito or a refreshing sorbet.
3. Take a thawed sheet of ready-made shortcrust pastry. Brush centre with warm apricot jam, leaving 2cm border. Sprinkle over 2 tablespoons ground almonds, top with 2-3 sliced peaches & sprinkle 1 tablespoon brown sugar over the top. Fold the pastry edges up over the peaches to encase them. Bake in 200°C oven for 25–30 minutes for a great freeform pie.