Latticework peaches with caramel sauce

Preheat the oven to 190 °C (375 °F). Spray a baking sheet with non-stick spray.
Sprinkle the halved peaches with lemon juice to prevent discolouration. Cream the butter until light and fluffy. Beat in the sugar, minced almonds, egg yolk, cinnamon and lemon rind. Spoon a little of the mixture into each peach hollow.
On a lightly floured surface, roll out the puff pastry until slightly thinner. Cut out 6 circles, each about 7,5 cm in diameter or a little bigger than the peach halves.
Place the pastry circles on the prepared baking sheet and place the peach halves with the hollows face-down on top of each circle. Fold the edges of the pastry circles up against the peach halves and dab lightly with water to secure to the fruit.
Cut leaves from the remaining pastry, brush with water and press onto the pastry surround. Cut the remaining pastry into long, thin strips. Arrange four strips of pastry in a latticework pattern over each peach half. Trim any excess pastry, brush the ends of the pastry with lightly whisked egg white and press onto the pastry surround. Chill for 30 minutes.
Brush with egg white and sprinkle with castor sugar.
Bake for about 20 minutes or until golden brown.
Meanwhile, prepare the caramel sauce: Place the sugar in a heavy-based saucepan, add 30 ml (2 T) cold water and heat without boiling until the sugar has melted. Stir continuously. Boil until the mixture turns golden brown. Do not stir. Remove from the stove and stir in small quantities of the cream at a time (the toffee will harden). Return to the switched off stove plate and stir continuously until smooth and the toffee has dissolved in the cream.
Transfer the peach halves to a side plate, dust with icing sugar and serve with the hot caramel sauce.