If you have perfectly ripe, fragrant peaches, you can use them raw here, but peaches that are a little firm and under-ripe will benefit from a brief, sugar- and butter-enhanced roasting. The praline adds a delectable crunch and sweetness to the peaches and cream pairing, but also – with its nuts and burnt sugar – a balancing hint of bitterness. Making praline isn’t difficult, but you can buy ready-made, if you wish, or even use peanut brittle.
Serves 4
4 large peaches
A small knob of butter
A little soft brown sugar
250ml double cream
For the praline
100g caster sugar
50g skinned hazelnuts or blanched almonds
To make the praline, cover a baking sheet with a non-stick liner or baking parchment. Put the sugar into a heavy-based saucepan (with a light interior so you will be able to see the colour of the caramel). Place over a medium heat and move the sugar around a little with a spatula from time to time, until melted. Continue to cook until the melted sugar has turned to a golden caramel, watching it closely all the while. As soon as it has reached a deep golden brown, remove from the heat and sit the pan in a bowl of cold water to stop the cooking, otherwise the caramel can start to burn very quickly. Stir in the nuts, then pour the mixture on to the prepared baking tray.
Leave the praline to cool completely and harden, then bash into small pieces with a rolling pin or heavy pestle.
Preheat the oven to 190oC/Gas 5. Halve the peaches and remove the stones. Place them, cut side up, in an oven dish and put a knob of butter and a pinch of sugar on each. Bake for about 30 minutes until soft and starting to colour at the edges. Leave to cool slightly.
Whip the cream in a bowl until it holds soft peaks. Place the peach halves on individual plates and add a dollop of cream and a generous scattering of praline shards to serve. (Any leftover praline can be stored in an airtight container.)
PLUS ONE Take this to another level with a trickle of raspberry sauce. Crush 150g raspberries, whisk in 40g icing sugar, then sieve to remove the pips. Trickle some over the dish, and serve more on the side.
SWAPS Use large plums instead of peaches, allowing two or three per person.