Tips: This recipe also works well if you use cooking apples. For alternative flavors, replace the cinnamon with ground ginger, and serve the peaches sprinkled with chopped preserved ginger in syrup. Alternatively, we ground allspice and spoon warm dark rum on top.

Yield:4

1. Preheat the oven to 400`F. Core and peel the peaches, then slice them in half lengthwise, and brush all over with the lemon juice to prevent the peaches from discoloring. Place the peaches, cored side down, in a small nonstick roasting pan.
   
   
2. Place the sugar, cinnamon, and low-fat spread in a small saucepan and heat gently, stirring, until the sugar has melted. Keep the heat low to stop too much water evaporating from the low-fat spread as it gets hot. Spoon the mixture over the peaches.
   
   
3. Bake in the oven for 20-25 minutes, or until the peaches are tender and golden, occasionally spooning the sugar mixture over the fruit during the cooking time.
   
   
4. To serve, heat the custard until it is piping hot and spoon over the bases of 4 warm dessert plates. Arrange 2 peach halves on each plate. Decorate and serve.