These sundaes are made especially gorgeous by layering a soft-whipped citrus cream with the peach slices and serving them with a homemade almost brittle for added sweetness and crunch. Now that's what I call golden!

Serves 2.

2-3 ripe yellow peaches (or nectarines - peeled and sliced)

1/2 cup fresh cream

1 Tbsp sour cream

1 tsp lemon zest

1 Tbsp liquid honey

1 Tbsp lemon juice.

Almond Crackle

1 cup whole almond, roughly chopped

1/2 cup icing sugar

1/2 - 1 Tbsp rose water or plain water

1. Make the almond crackle by mixing the almonds and sugar together with just enough rose water or water to moisten the mixture so that it clumps up.

2. Spoon this onto a baking tray lined with baking paper and bake at 170degC for about 10 minutes until it is bubbling and crackling. Careful not to burn it! Cool and break into pieces.

3. While the crackle is cooking, make the lemon cream by whipping the cream with the sour cream until it forms soft peaks, then add in the zest, honey and finally the lemon juice.

4. To serve, select small glasses and spoon in sliced peaches, then a layer of lemon cream, then more peaches and top with some shards of almond brittle. 

5. Serve immediately, or refrigerate until required.