Grilled peaches with almond caramel

Method

1. In a saucepan, mix the butter, sugar and  runny honey. Bring to a gentle simmer and cook for 5-8 minutes over a low-medium heat until the mixture turns a caramel colour. Add the flaked almonds and a pinch of sea salt. When the almonds look toasted, turn off the heat and stir in the double cream (take care as it might spit) until the sauce is pourable. Set aside off the heat.
2. Either in a frying pan or on the barbecue, fry or grill 3-4 peach halves until just charred (about 5 minutes). Serve the peaches with the warm caramel sauce and extra whipped cream.