What to do with...peaches
It's still August afterall! So we bought a punnet of white peaches.
When preparing peaches, the best way to de-stone a peach is to cut around the width, as opposed to, up and over the top. Twist and hey presto, the stone is revealed and just pulls out!
Pour over a few tablespoons of Pineau de Charente, try to get the liquer in the holes. If you are not familiar with this drink, it is the sweet, strong 'Vin de Liqueur' of the Charentais (Cognac) region of western France. It is made by adding Cognac eau-de-vie from the previous year's distillation (or older) to fresh grape must of the current vintage. If you can find some in a wine merchant, try it, it's fabulous as an aperitif! If you have no Pineau, do not fear, use a sweet cherry, or a red Martini or an Italian Marsala wine.
Then sprinkle with sugar, and into a very hot oven or under a grill until the sugars are caramelised!
It's best to serve this warm, not hot! So let it cool...then serve with cream!!
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