Baked praline-stuffed peaches with rosewater syrup and vanilla ice cream

This is a very difficult dish to maintain on a restaurant menu because peaches need to be close to perfectly ripe to justify their exotic, luscious reputation; and a steady supply of ripe peaches is frustratingly hard to maintain. If you find a batch, chances are you’ll eat a couple on the way home, so buy extra. The only quantity in this recipe that caters accurately for six people is the number of peaches. Fret not, the ice cream, praline and syrup recipes work perfectly, but they are con