Drain the peaches and cut in half.
Caramel: melt the sugar in a pan with a spoon of water and then add a small piece of Trevalli butter. Pour the caramel into a mould and level it. Place the peaches to form wedges and add few pieces of butter.
Cover the fruit with the shortcrust and press well on edges.
Cover the pastry with an aluminium foil and bake at 190° for 30 minutes. After 15 minutes, remove the aluminium.
Whip the Hoplà for whipping with sugar and serve the
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