Instructions: Preheat the oven to 180C.

Combine the butter egg yolks vanilla orange zest and tabasco in a food processor until the butter has lightened in colour; then drizzle in the rum.

Add the biscuits and give the mix a quick blitz on pulse.

Cut the peaches in half and remove the stones.

Divide the butter mixture into eight and place a spoonful of the mixture on top of each peach; place them in a baking dish pour in the orange juice transfer to the oven and bake for 20 to 30 minutes. The peaches are ready when they have softened and the topping has set.

Serve with some of the juice and a scoop of vanilla icecream.

Serves 2

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