Peach upside down cake on the grill, with brown sugar Chantilly cream

Heat a pan on hot coals and brown butter in it, two to three minutes, until the milk solids brown.

Pour about half the brown butter into a bowl for the batter; keep the rest in the pan.

Torch the outside of the peaches so the skins puff off, then peel.

Slice the peaches neatly. Sprinkle brown sugar over the brown butter in the pan and fan the peach slices on the bottom.

Let it sizzle so the brown sugar, brown butter and peach juices form a syrup.

Into the bowl of brown butter whisk the egg and brown sugar, then add baking powder, flour (sift if wanted), milk, peach juice and a pinch of salt. Do not overmix.

Pour the batter over the peaches. Move the pan to the side, cover, and bank hot coals beside it for a soft bake, 15 to 20 minutes, until the top sets.

Indoors, bake at 375 for the same time.

Give it about five to seven minutes more if needed.

Whip heavy cream with brown sugar and a little vanilla in a small bowl set in a larger bowl of ice water, just until it holds its shape.

Cool the cake a minute, then flip it out of the pan and top with the glaze left in the pan.

Slice into wedges and serve with more peach caramel and a dollop of the brown sugar Chantilly cream.