"This is an homage to our days with Sean Moran and his insistence on perfection in all things ," says Choy. "As a first-year apprentice stuck out the back of the restaurant away from the action, you would be left looking through the oven window, waiting impatiently for these peaches to reach readiness. Anything too light or dark wouldn't make its way to the dining room, and you would inevitably end up staring through the oven door again until you got it right. The ice-cream is incredibly easy to make at home; you don't need a churner, but it still has a great consistency. The roast peaches retain that summer barbecue vibe as well: a little blackened from char-grilling but still super-sweet after being finished in the oven. If you like your desserts a little boozy, then this one's for you."