As I have had some friends visiting from Paris for dinner I decided to present them with a variation of a dessert they know very well.
6 flat peaches (no stones) and cut in half
150 gr of butter
170gr of light brown sugar
1 tsp of vanilla essence
Zest of 1 lemon
2 tbsp of elderflower liqueur
270gr of good quality puff pastry
Pre-heat the oven at 190 C.
In a deep frying pan with a metal handle, melt the butter with the sugar. When it starts to slightly caramelise place the peaches skins down and let them cook for 8 minutes. Add the vanilla essence. Remove from the hob and sprinkle with the zest of lemon and the liqueur.
Roll out the pastry onto a flat surface and cut a circle which will fully cover the diameter of the pan. Tuck the pastry into the peaches and place in the oven for 15-18 minutes or until it has risen and became golden.
Serve warm with a scoop of vanilla icecream or with a spoonful of creme fraiche.