What could be more summery than roasted peaches with raspberries and ice cream? If your peaches are a little under-ripe scatter a little sugar over them before roasting.
For the peach melba and pistachio and almond caramel, preheat the oven to 200C/400F/Gas 6.
Place the peaches on a baking tray and use a blow torch to blister the skins (alternatively place under a hot grill, turning occasionally). Set aside until cool enough to handle, then remove the skins. Cut in half and remove the stone.
Place the peaches in a baking tray, cut-side up, and dot butter on top. Roast for 15-20 minutes, or until soft but still holding their shape.
Heat a frying pan until hot, add the caster sugar and melt until it forms a caramel, swirling the pan occasionally. Add the orange juice and swirl to combine. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)
Add the flaked almonds, pistachio nuts and raspberries and heat through for two minutes only – you don’t want the raspberries to break down.
To serve, place the cooked peaches into a shallow serving bowls and pour over the sauce. Serve with vanilla ice cream and sprinkle over the nuts.