Instructions: Preheat the oven to 200C, 400F, Gas Mark 6.

Roll the pastry to a thickness of 1cm (1/2 inch), and place an ovenproof shallow dish 25cm (10 inch) round on top and use to cut around.

Arrange the peach halves, rounded side down in the round shallow ovenproof dish, reduce the liquor from the fruit by half in a saucepan over a moderate heat then pour over the peach halves.

Place the pastry circle on top of the fruit and place in the oven.

Cook for 20-25 minutes or until the pastry is golden. Turn over onto a serving plate and serve immediately with creme fraiche.

NOTES : A quick and easily prepared dessert comprising of crisp pastry and brandied apricot halves.

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