Roasted Peaches
2 fresh peaches
2 oz butter
3 1/2 oz brown sugar
1/2 lemon - juice only
2 tbsp champagne
Preheat the oven to 400F
Bring a saucepan of water to a boil.
Lower the peaches one at a time, into the boiling water using a slotted spoon, for 10 seconds then immerse immediately into a bowl of cold water for one minute
Peel off the skins, halve and remove the pits
Heat the butter and sugar together in an ovenproof saucepan over a medium heat, until the sugar has dissolved
Add the peaches and lemon juice
Add the champagne and using a match, carefully (have a saucepan lid ready in case you need it to smother the flame) light the mixture, holding the pan at arm's length
Once lit, shake the pan gently until the flame goes out
Transfer the saucepan into the oven to cook for eight minutes
Keep the peaches moist by spooning over the juices in the saucepan
Arrange the peaches onto serving plates and pour over the sauce from the saucepan
Sprinkle with nuts it desired and serve with a scoop ice cream
