Put 4 - 6 peaches (depending on their size) into a large bowl and cover with boiling water. Leave for a few minutes,
then drain, let cool for a few minutes, then peel off the skins, and cut into segments. Set aside. In a 23 cm diameter
(approx) frying pan, spread a good layer of granulated sugar, add a knob of bitter and heat gently until the sugar and butter
melt and start to bubble. Swirl the pan but don't stir, until the caramel turns a nice golden colour (you don't want it
too dark!) then remove from the heat. Spread the peach slices over the base of the pan, covering all the caramel, then
take a sheet of bought ready-rolled puff pastry and place it over the peaches, tucking in the edges to enclose the filling.
Cut a few slits in the pastry and bake in a 200°C oven for about 25 minutes, until the pastry is puffed up and golden.
Remove from the oven, let it cool for a few minutes, then place an upturned plate over the pan and invert the whole thing.
Serve warm with crème fraîche.