Melt the sugar in a heavy-bottomed saucepan over low heat. Tilt the pan occasionally, but do not stir. Add a splash of lemon juice. When the caramel turns amber, remove from heat and immediately pour in the hot water. Stir, and if needed, return to the heat briefly to fully dissolve the caramel.

Cut the peaches into quarters and arrange them in a springform pan. Tip: Be sure to line both the inside and outside edges well, as liquid caramel can leak from this type of pan. Alternatively, use a silicone pan if you prefer.

Bake in a preheated oven at 350°F (180°C) for 40 minutes to roast the fruit.

Let cool for about 15 minutes, then remove from the pan.

Let cool to room temperature and enjoy with a generous scoop of vanilla ice cream.