JEAN-CHRISTOPHE NOVELLI'S CARAMELISED PEACH PANCAKES - Serves 4
WITH caramelised peach pancakes you can add tea into the stock syrup, use a variety of seasonal fruits, swap the cinnamon for lemon grass and use grenadine syrup instead of honey. Acidic raspberries balance the sweetness. Prick them with a fork to allow the juices to mingle.
Make a stock syrup by heating the water and sugar in a pan, while stirring, until the sugar is dissolved.
Put the peaches, apricots, raspberries, vanilla pod, star anise and cinnamon into the stock syrup. Boil for 5 minutes, cover and cool. Remove from the stock.
To a hot pan, add the honey and lemon juice then reduce for 3 minutes or until a little thicker and sticky. Add the fruit mixture and stir.
Serve each dish on a thick pancake with a scoop of clotted cream or ice cream. Sprinkle with the icing sugar and nutmeg then add a sprig of mint to each dish.