* 6 large peaches, skinned, cut in half and stoned
* 75 g (3 oz) butter
* 6 tablespoons dry vermouth
* 6 teaspoons orange flower water
* 6 tablespoons soft brown cane sugar
* 175 ml (6 fl oz) double cream, chilled to serve
1. Cut out 6 large pieces of heavy-duty foil and lightly grease each one. Alternatively, you can use a double layer of ordinary kitchen foil.
2. Put 2 peach halves on to each square of foil and dot each peach with the butter cut into small pieces. Pour 1 tablespoon vermouth over each peach, and then add the orange flower water - 1 teaspoon per foil parcel.
3. Sprinkle 1 tablespoon sugar over each peach, and then carefully fold over the edges of the foil to make a sealed parcel. Wrap all the parcels in a very large piece of foil to avoid them tearing.
4. Place the parcels over the hot coals of a preheated barbecue and cook for about 20-30 minutes. If the coals are very hot, they will need the lesser time. Unwrap the parcels carefully, and transfer the peaches to a platter. Serve with the juices from the parcels poured over the peaches and accompanied by chilled double cream.
Variation: You can also use apricots instead of peaches in this recipe. Use 4-5 apricots per person, cut them in half and remove the stone, then proceed with the recipe, reducing the cooking time to 15-20 minutes. You could also vary the liqueur used if you wish: try either apricot brandy for heightened flavour or Grand Marnier for a delicate contrast.