Peach & caramel sundaes

Put the pecans in a dry frying pan and toast for 3-4 minutes until fragrant. Tip onto a plate and cool.

Meanwhile, unwrap the butter candies and put in a saucepan with 150ml whipping cream, the vanilla and a large pinch of salt. Set over a medium heat, stirring occasionally, until the candies have melted to make a thick caramel sauce. This may take about 10 minutes, but just keep stirring and allowing to melt.

When the caramel sauce is ready, build the sundaes. Roughly crush the toasted pecans with your hands. In a mixing bowl, whisk the remaining 150ml cream to soft peaks. Arrange the ice cream, peach slices and most of the crushed pecans in glasses or bowls. Spoon over the caramel sauce. Top with a little whipped cream and a final sprinkle of pecans.