1 teaspoon dry ginger
Peaches Roasted in Honey and Muscovado sugar:
This will make enough to serve with the cake, plus a little treat for the cook
3 peaches, firm but ripe and fragrant
3 tablespoons unsalted butter
2 tablespoons light muscovado sugar
3 tablespoons mild flavored honey
1 thin slice of fresh ginger
4 tablespoons water
1) Preheat oven to 375
2) Cut peaches in half, remove the stone, and set aside.
3) In a shallow gratin dish just large enough to hold the peach halves, melt the unsalted butter on top of the stove over medium heat. Add the muscovado sugar, honey, water and ginger slice, raise heat and bring to a boil. Boil for 1-2 minutes until slightly thickened. Add the peach halves to the bubbling sugar and honey cut side down. Place in the preheated oven and roast for 5 minutes. Turn the peach halves over and baste with the bubbling sugar, honey and butter caramel. Return to the oven and continue to roast for another 5 to 10 minutes until tender when pierced with a knife. Remove gratin dish from the oven and set aside to cool slightly,remove the ginger slice. There should be just enough of the honey caramel on the bottom of the gratin for a spoonful over each peach. If not add a little water and melt on top of the stove until thick and syrupy.
Serve each cake with a peach half, a small scoop of ginger ice cream, home made or good quality store bought. Place one spoonful of honey butter caramel over each peach.