Ingredients

• 250g/9oz caster sugar
• 3 tbsp water
• 250ml/9fl oz fresh orange juice
• 1 vanilla pod
• seeds scraped out
• 100g/3½oz pistachio nuts
• 6 white peaches
• 50g/2oz unsalted butter
• softened but not completely melted
• 150g/5½oz fresh raspberries

Directions

• Place 150g/5½oz of the sugar into a heavy-based pan with the water. Heat gently until the sugar has completely melted and formed a clear syrup. Turn up the heat and cook for about five minutes
• or until the mixture turns a light caramel colour.
• Remove the pan from the heat and carefully stir in the orange juice - it will splutter. Add the vanilla seeds to the caramel and stir. Set aside and allow to cool and thicken slightly
• then stir in the pistachios.
• Preheat the oven to 150C/300F/Gas 2.
• Using a mini-blowtorch
• blacken the peach skins all over
• then peel off the skin by rubbing with a clean cloth.
• Brush the peaches liberally with the butter using a pastry brush
• then sprinkle with the remaining sugar.
• Place the peaches into a small roasting tin and spoon the caramel over them. Transfer to the oven and roast for about 20 minutes
• basting the peaches with the pan juices from time to time.
• Remove from the oven
• add the raspberries and stir
• then return to the oven for ten minutes
• or until the peaches are softened but still retain their shape.
• Remove the tin from the oven
• cover loosely with foil and leave to cool - this helps the juices to gather in the bottom of the tin.
• To serve
• place the peaches and raspberries onto serving plates and drizzle over the caramel sauce from the roasting tin.