Ingredients
8 large ripe peaches (180g each)
½ cup caster sugar
2 tablespoons brandy
Vanilla ice-cream, to serve
TOFFEE HAZELNUT CRUNCH
½ cup caster sugar
¾ cup hazelnuts, toasted, coarsely chopped
Method
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To make hazelnut crunch, line an oven tray with baking paper.
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Combine sugar and ¼ cup water in a medium frying pan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, without stirring, for about 8 minutes, or until golden brown.
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Quickly remove pan from heat. Stir in hazelnuts. Pour onto prepared tray. Stand until set. Coarsely chop.
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Cut peaches in half. Remove and discard stones. Place in a greased, large roasting pan. Sprinkle with sugar. Drizzle with brandy. Toss well to coat fruit. Spread out in a single layer.
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Cook in a very hot (220C), turning after 15 minutes, for about 25 minutes, or until peaches are light golden and tender. Remove.
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Serve warm peaches with any pan juices on a serving platter. Sprinkle over hazelnut crunch. Serve with ice-cream.
TIP! To toast hazelnuts, spread over an oven tray. Cook, in a moderate oven (180C) for 4 to 5 minutes, or until lightly browned. To remove skins, transfer hot nuts to a clean tea towel. Wrap up and rub well through tea towel. Skins will slip away easily.
