Ingredients
300ml carton pure cream
1 2/3 cups brown sugar, firmly packed
4 large yellow peaches (200g each)
Vanilla ice cream, to serve
Method
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Combine cream and 1 cup of the sugar in a large saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 15 minutes, or until slightly thickened. Remove from heat. Cool slightly.
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Meanwhile, cut peaches in half. Remove and discard stones. Place remaining sugar in a shallow bowl. Dip cut-side of peaches into sugar.
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Heat a lightly oiled barbecue grill plate over a high heat. Add peaches, cut-side down. Cook for about 3 to 5 minutes, or until charred and tender. Remove.
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Serve peaches with ice-cream. Drizzle with warm sauce.
TIP! Peaches can be replaced with nectarines, for a change. Sauce can be made up to two days ahead. Keep refrigerated. Reheat in the microwave or in a saucepan.
