ROAST PEACHES WITH SALTED CARAMEL & ICE CREAM

Serves 6

2 x 5cm strips lemon rind
Juice of half a lemon
1 cinnamon stick
6 large peaches (yellow or white), halved, stone removed
1 1/2 tablespoons brown sugar
30g butter, cut into 12 cubes
Vanilla ice-cream and simple salted caramel (recipe here), to serve

Preheat oven to 160°C. Place lemon rind, lemon juice and cinnamon in a roasting pan. Add peaches to pan, cut-side up. Sprinkle with brown sugar and add 1 tablespoon cold water to pan. Place 1 cube butter in the centre of each peach. Cover with foil. Bake for 20 to 25 minutes or until peaches just start to soften. Remove foil. Bake for 10 minutes or until peaches are tender. Transfer peaches to a plate to cool. If you wish you can you the sauce created in the pan but it really is worth making the salted caramel.

Place peaches in bowl, add a scoop of ice-cream and drizzle with salted caramel sauce. Repeat with remaining peach halves and sauce. garnish with nuts, raspberries or whatever takes your fancy.