A lighter version of crème brûlée, my summer gratin features lots of fresh fruit topped with crème fraîche and crushed amaretti biscuits. This scrumptious pud is finished under the grill and you can serve it warm or cold.
Remove the skin from the peaches by cutting a shallow cross on the bottom of each peach, placing them in a large pan of boiling water for about 20 seconds, then removing them with a slotted spoon and placing them immediately in a bowl of ice-cold water to cool. The skin should peel off easily. Halve and stone them, then slice the flesh.
Divide the prepared fruit evenly between 6 individ