Ingredients

Steps

• Preheat the oven to 200°C.
• Boil a saucepan of water and blanch peaches for 10 seconds before immersing in cold water.
• Peel the skins, halve the fruit, and remove the stones.
• Dissolve the butter and sugar together in an ovenproof saucepan over medium heat.
• Add the prepared peaches and lemon juice to the pan.
• Pour in the champagne and carefully ignite the mixture to flambé.
• Transfer the pan to the oven and roast for eight minutes while basting frequently.
• Plate the peaches, drizzle with sauce, and garnish with almonds and ice cream.