Serves four

6 ripe peaches
1 teaspoon dried culinary lavender flowers
25g of butter
100g granulated sugar
Few fresh bay leaves
Few sprigs fresh thyme
A splash of peach schnapps

Method:

• Make a cross on the top of each peach with a sharp knife. Place the peaches in boiling water and blanche them for 10 seconds.
• Take the fruit off the heat, remove the peel and then slice each peach in half.
• Melt a knob of butter in an oven-proof frying pan and add the peaches. Cover the peaches with sugar and sprinkle on the dried lavender flowers.
• Add the bay leaves, thyme and dried peppercorns. Shake the mixture over the peaches and then roast them in the oven at 200C/Gas Mark 6 for 20 minutes.
• Remove from the heat, add the schnapps then return to the heat to warm through before serving.