Nigel Slater’s recipe for baked peaches and cinnamon cream sauce

A sweet treat with a spicy, boozy finish

For the cinnamon cream, pour 250ml of double cream into a nonstick saucepan, drop in a short cinnamon stick broken in half and 5 cloves. Bring to the boil and set aside for the spices and cream to infuse.

Heat an overhead (oven) grill. Set the oven shelf about 15cm from the heat. Halve 4 ripe peaches and tease out the stones. Place the fruits, cut side up and nudging one another, on a grill tray or in a shallow roasting dish.

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