Roasted Peach Gratin

This gratin of peaches should be made at the peak of the season, when peaches are ripe and unblemished. Some cooks use raw peaches, but I’m of the school that believes poaching them first, even briefly, accentuates their delicate taste. This dessert is best eaten the moment it’s ready. It can be held for a short time, however, in a low oven with the oven door left slightly ajar. Serve garnished with whipped cream or crème fraîche.