Mum brought with her from London four ripe peaches and I had a pot of unused double cream in the fridge. I peeled the peaches and cut them into a saucepan along with some of our homegrown frozen black currants. I poached them for three minutes until soft then put in an ovenproof dish to cool. Then I whipped the cream and covered the cooked fruit with same and popped it all in the freezer. As we ate our main course I turned the grill to high, took the dish out of the freezer and covered the cream with a good layer of brown sugar. It went under the grill until the sugar began to caramelise and then…….we polished off the lot!