3 Tablespoons Chelsea Demerara Sugar
30g Butter
425g Canned Sliced Peaches, drained and juice reserved
8 Mini Croissants (from supermarket)
1 Tablespoon Chelea Demerara Sugar, extra
2 Tablespoons Flaked Almonds, toasted

1 : Combine Chelsea Demerara Sugar, butter and peach juice in a large heavy based frying pan and stir until sugar is dissolved and butter melted.
2 : Add croissants and cook for 3-4 mins turning occasionally.
3 : Sprinkle croissants with the extra Chelsea Demerara Sugar.
Serve hot with sliced peaches, sprinkled with flaked almonds.