-
Heat the oven to 200C/ Fan
180/ Gas 6. Cut a small cross in each peach and pour
boiling water over them. Leave for 1 minute, then drain
and peel off the skins. Halve them and remove the stones.
-
Gently heat the butter and
sugar together in a pan until you have a rich caramel. Cut
6 circles out of foil making them big enough to fold up
around the peach halves. Lay them on a baking sheet lined
with more foil. Cool the caramel until it is quite thick.
Fold the edges of each piece of foil up to make a cup
shape - the base should be only a little larger than the
cut side of each peach. Divide the caramel between the
foil cups.
-
Roll out the puff pastry to
1/2 cm thick and cut out 5 circles, big enough to cover
the rounded side of each peach. Drape the pastry over each
half peach and mould it onto the dome shape.
-
Put a thyme sprig onto the
caramel on each piece of foil and lift the peach and its
pastry face-down onto the caramel. Bake for 25 minutes or
until the pastry is puffed and browned. Turn carefully out
onto a plate ( be careful of any hot caramel) and serve
with a scoop of creme fraiche or ice cream.
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DAILY
DINNERS 
