BAKED PEACHES WITH VANILLA ICE CREAM AND CARAMEL SAUCE 4 peaches, sliced in half, stones removed 2 tablespoons brown sugar TO SERVE Vanilla ice cream Caramel sauce (recipe follows) Preheat the oven to 425°F. Place peaches, cut-side-up, in a small baking dish and sprinkle with sugar. Bake for 15 minutes, until they are soft and the juices are bubbling. Remove from the oven and cool slightly.

Place peaches in serving dishes, top with vanilla ice cream and pour over caramel sauce.

Serves 4.

CARAMEL SAUCE

3/4 cup sugar
3/4 cup cream
1 teaspoon lemon juice

Fill the sink with cold water. Place the sugar and 1/4 cup water in a saucepan over low heat and stir until sugar has melted, brushing down the sides of the pan with a clean pastry brush dipped in water if any crystals appear.

Bring to the boil and cook, without stirring, until the caramel turns golden brown, swirling the pan to keep the color of the caramel even. Remove from the heat as soon as this has occured, and plunge the base of the pan into the sink of cold water to stop cooking.

Once the caramel has cooled slightly, carefully pour in the cream (it will foam up). When the foaming stops, add the lemon juice and stir until the sauce is smooth. Serve warm.

NOTE: To reheat this sauce, place in a saucepan and melt over low heat.

Bills - Breakfast, Lunch + Dinner, Bill Granger