300ml carton pure cream
1 2/3 cups brown sugar, firmly packed
4 large yellow peaches (200g each)
Vanilla ice cream, to serve
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.
Meanwhile, cut peaches in half. Remove and discard stones. Place remaining sugar in a shallow bowl. Dip cut-side of peaches into sugar.
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.
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.