Barbecued (grilled) peaches

Halve two ripe freestone peaches and remove the stones.

Score the centre of each half about half an inch deep, two cuts each way, with a paring knife.

Drizzle with barbecue sauce and spread it with a spoon or brush into the cuts.

Grill skin side down over the leftover coals while the meat rests, until tiny bubbles rise through the cuts and the peaches give slightly when grabbed with tongs.

Peel off any charred skin and serve, for example with a brined pork chop.