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cut peaches in half, remove pits. place halves down in a frying pan.
add butter and honey, reduce heat and simmer for 20–30 minutes. keep an eye on the liquid: if there is not enough juice from the fruit - add a little water so that the caramel does not burn.
Cut a circle from the dough according to the diameter of the frying pan, prick with a fork.
Cover the peaches with dough, carefully distribute over the surface, also prick on top.
Transfer the frying pan (suitable for the oven) to the oven and bake at 170°C for about 20 minutes.
Turn the finished cake over, serve with a scoop of ice cream