The peaches are the first thing I grill on the barbecue before it gets messy with meat or fish. Serves six.
6 yellow peaches, still quite firm
75ml maple syrup
Cut the peaches in half, twisting them to pull them away from the stones. Prise out the stones with a teaspoon. Brush the cut faces of the peaches with olive oil and put them face down on the grill. After a couple of minutes, lift the peaches and turn them 90 degrees, keeping the face side down, to produce a criss-cross pattern. After another minute turn over the peaches and grill them through the skin. Then place face side up in an ovenproof serving dish.Spoon a little maple syrup into each peach, sprinkle with the chilli flakes and bake under a hot grill for five minutes.
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Adapted from: Rowley Leigh is the chef at Le Café Anglais email@example.com