Rumour has it the sun is coming back and – call us overeager – but if we can’t be on the Amalfi Coast, we’ll be in the garden, eating al fresco and rounding off dinner with this sweet, syrupy Seabourn treat. No you’re comfort eating your way through this…
Serves 2
INGREDIENTS
For the peaches:
6 fresh, very ripe peaches – halved and pitted
6 tsp brown sugar
2 tbsp unsalted butter, cut into 12 small pieces
For serving:
2 scoops vanilla gelato (greek yoghurt and whipped cream works too)
1 tbsp icing sugar
METHOD
Top tip – Sprinkle the peaches with a little freshly ground black pepper and sea salt flakes for an extra kick!
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