Summery peaches roasted in a little butter and demerara sugar and served with thick creme fraiche and a pistachio brittle.
Cut the peaches in half and remove the stone. Cut each half in half again to make quarters. Place the peaches in a bowl along with the sugar and the zest from the orange. Toss together to make sure the peaches are evenly coated with the sugar.
Heat a frying pan until hot and add the peaches. Colour the peaches on each cut side and add a little butter as they caramelise. Once the peaches are nicely coated in the buttery caramel remove from the heat and transfer to a glass to serve.
Sieve the icing sugar into the creme fraiche, scrape the seeds from the vanilla pod and add. Stir to incorporate.
Roughly chop the pistachio nuts if necessary.
Place the sugar in a saucepan and make a caramel. Add the butter and then the chopped nuts. Pour the caramel onto a silicon baking sheet. It will become brittle as it cools. Once cool, break the brittle into shards.
Top the roasted peaches with the creme fraiche and top with a shard of the brittle.
«This recipe can easily be replicated with figs, plums and pears. Be careful not to overcook nicely ripened fruits.»