I don’t believe these need either cream or ice cream, but feel free to disagree.
Heat the oven to 200°C/Gas 6. To peel the peaches, dunk them in a pot of boiling water for 5 seconds and the skins will peel off easily. Halve each peach, cutting around the side of the stone.
Roll out the pastry on a lightly floured surface and cut out eight circles, 10 cm in diameter. Place on lightly oiled baking sheets and brush with beaten egg.
Place a peach half, cut-side down, on top of each pastry round. Drizzle the peaches with a little honey, and dot with butter. Bake for around 20 minutes until the peaches are soft and the pastry is risen and lightly scorched.
Using a warm spoon, drizzle a little more honey over each peach -this will glaze it beautifully. Serve warm or at room temperature.
© 2002 Jill Dupleix. All rights reserved.