- 55g/2oz caster sugar
- knob of butter
- 1 peach, cut into wedges
- splash of kirsch (cherry liqueur)
- whipped cream, to serve
- Gently melt the sugar in a pan with the butter until a caramel has formed. Add the peach wedges and sautĂŠ for a few minutes, shaking the pan to coat in the caramel.
- Add the kirsch, set alight carefully, to flambĂŠe, and heat for a minute. Extinguish the flame.
- Transfer to a serving plate and serve the whipped cream on top.