Pan-fried peaches with caramel

Peaches softened and caramelised in a pan with cinnamon, cranberries and a generous layer of caramel. Add a cold scoop of vanilla ice cream and even more caramel on top.

Preparation 10 min, cooking 10 min, total 20 min. Serves 2.

Why it works

Cooking peaches in a pan makes them sweeter and juicier, with beautifully golden edges. Cranberries add a touch of tartness, cinnamon brings warmth, and caramel ties everything together. The contrast between warm fruit and cold ice cream does the rest.

What you need:

• 3 ripe peaches

• 1 tbsp butter

• 1 tsp cinnamon

• 30 g dried cranberries

• 4 tbsp Suboro Vanilla

• 2 scoops of vanilla ice cream

Our tip: use peaches that are ripe but still slightly firm, so they hold their shape in the pan.

Method:

1. Halve the peaches, remove the stones and cut them into wedges.

2. Melt the butter in a frying pan over medium heat and cook the peaches for 3–4 minutes, until the edges start to turn golden.

3. Sprinkle over the cinnamon, add the cranberries and cook for another 2 minutes.

4. Reduce the heat, add 2 tbsp Suboro Vanilla and gently toss the pan to coat everything.

5. Divide the peaches and their sauce between two bowls.

6. Add a scoop of ice cream to each bowl and finish with the remaining Suboro Vanilla.

7. Eat immediately while the fruit is still warm.