Grilled peaches with brandy & bay

6 ripe peaches

1 good splash of brandy

1 orange

1 vanilla pod

3 tablespoons sugar

2 fresh bay leaves

1 handful of Italian biscotti

crème fraîche

Method

1. Preheat the grill to high.
2. Halve and destone the peaches, then place in a snug-fitting baking dish, drizzle with the brandy, grate over some orange zest and squeeze in a little orange juice.
   
   Halve the vanilla pod lengthways, scrape out the seeds and add to a bowl with the sugar, then mix to combine.
3. Sprinkle the sugar over the peaches, then add the bay leaves and vanilla pod to the dish and gently toss everything together.
4. Arrange the peaches in a single layer, cut-side up. Place the dish under the grill for 5 to 6 minutes, or until the fruit is golden and the juices bubbling.
5. Smash the biscotti and sprinkle on top, then serve with crème fraîche.

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