6 peaches, cut in half and stone removed

75g ground almonds

For the sauce:

100g light brown sugar

150ml maple syrup

3 tbsp margarine or butter

Pinch of salt

150ml single cream

1 tsp vanilla extract

To make the sauce, combine the sugar, maple syrup, margarine and salt in a heavy-bottomed saucepan. Bring to the boil, stirring to dissolve the sugar, and boil until the mixture is thick, or for about 3 minutes. Stir in the cream and bring back to the boil, then remove from the heat and stir in the vanilla. Set aside. Put the peach halves, cut-side down, on squares of double-thickness foil. Curl the edges of the foil up around the fruit and place on the barbecue. Cook for 5 minutes. Turn the peach halves over and spoon the almonds into the hollows. Pour 1 heaped tbsp of butterscotch sauce over each half. Draw up the edges of the foil over the top and seal. Cook over the coals until tender, or about 10 minutes longer. Serve hot with the remaining sauce.

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