For the cinnamon cream, pour 250ml of double cream right into a nonstick saucepan, drop in a brief cinnamon stick damaged in half and 5 cloves. Convey to the boil and put aside for the spices and cream to infuse.
Warmth an overhead (oven) grill. Set the oven shelf about 15cm from the warmth. Halve 4 ripe peaches and tease out the stones. Place the fruits, lower facet up and nudging each other, on a grill tray or in a shallow roasting dish.
In a small bowl combine 4 tbsp of brandy with 3 tbsp of gentle brown sugar, then spoon into the hollows and over the edges of the peaches. Pour any remaining combination into the tray.
Let the peaches prepare dinner below the recent grill for 10-12 minutes, sometimes eradicating them from the warmth and spooning over or brushing with any caramelising juices and dressing over the fruit. They’re completed when fully tender – check them with a skewer – and the lower surfaces are beginning to caramelise right here and there.
Convey the cinnamon cream again to the boil, then serve instantly with the recent peaches, eradicating the spices as you go. Sufficient for two
Do be sure that your peaches are absolutely ripe as this isn’t the recipe for underripe fruit. (Any peaches that refuse to ripen may be good when baked with a bit sugar, butter and floor cinnamon.)
This recipe will work properly with apricots or nectarines, too.
As an alternative of a cinnamon pod, use a vanilla pod in your cream. Break up the pod in half, scrape out the sticky seeds with the purpose of a knife and stir them into the cream. There is no such thing as a must take away them whenever you serve the peaches.
The peaches shall be at their greatest should you can let their lower edges brown a bit. If needed transfer the oven shelf a bit nearer the warmth only for the previous couple of minutes’ cooking, shifting them up as soon as they’re absolutely tender.
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