Graham Hornigold's glorious honey-roasted peach recipe is a real celebration of summer, when peaches are in their peak season and raspberries are plentiful. With half the peaches served raw and the rest roasted in a sticky honey glaze, the contrast of textures – enhanced with the addition of a smooth vanilla Chantilly, soft chunks of frangipane and lightly toasted almonds – make this a truly unforgettable dish. The sorbet and sauce call for a purée made from blood peaches, which have a slightly sharper taste than their orange-fleshed counterparts. The purée can be purchased online or in specialist shops.
Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. As Executive Pastry Chef of Hakkasan Group, he brings a delicate, refreshing touch to their restaurants’ dessert menus.
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Begin by making the peach sorbet. Combine the lemon verbena and sugar syrup in a small pan and bring up to the boil. Add the peach purée to a bowl or dish and pour the boiling sugar mixture over the top. Allow to cool, then transfer to the fridge and leave to infuse overnight
10g of lemon verbena
200g of sugar syrup
500g of blood peach, puréed
The next day, pass the infused purée mixture through a fine sieve, discarding the lemon verbena. Pour into an ice cream maker and churn according to manufacturer instructions. Transfer to the freezer, removing 15 minutes before serving to soften
Preheat the oven to 170℃/gas mark 4. Line a 25cm cake tin
To make the frangipane, combine the softened butter and sugar together in a stand mixer. Cream together with the lemon zest until pale and smooth. Add in the eggs one at a time and continue to mix on a medium speed
125g of unsalted butter, softened
125 caster sugar
1/2 lemon, zest
Sift the dry ingredients together in a separate bowl. Carefully add them to the mix, continuing to mix until it comes together as a smooth batter
125g of ground almonds
26g of T55 flour
Sprinkle the bottom of the tin with flaked almonds, then pour over the cake mixture. Bake for 25–30 minutes, until the frangipane is cooked all the way through
30g of flaked almonds
Remove the frangipane from the oven and leave to cool. Increase the oven temperature to 200℃/gas mark 6
For the honey-roasted peaches, place the peach halves skin-side up in a small baking tray. Cover them with the honey and water, ensuring an even distribution, then add in the frozen raspberries and wrap the tray in tin foil. Roast for 10–15 mins, depending on the ripeness of the fruit
5 peaches, halved
100g of honey
50ml of water
75g of frozen raspberries
Before fully cooked through, remove the peaches from the oven and allow to cool in the tray (this will finish the cooking process). Remove the skins while they are still warm, slicing each half in 3 pieces to serve
Meanwhile, make the Chantilly cream. Scrape the seeds from the vanilla pods onto a chopping board and sprinkle over the caster sugar. Using the back of a palette knife, grind the seeds and sugar together to lightly crush the seeds
2 vanilla pods
5g of caster sugar
Scrape the sugar and vanilla into a large bowl and add the remaining ingredients. Whisk lightly until semi-whipped, then transfer to a piping bag and chill in the fridge until ready to serve
To make the peach sauce, blend the purée and ultratex together using a stick blender. Transfer to a piping bag and set aside until ready to serve
200g of blood peach, puréed
1g of ultratex
Just before serving, break the frangipane up into small chunks. Slice the fresh pieces in half, cutting each half into 3 pieces. Place a frying pan over a medium heat and add the nibbed almonds, toasting lightly until golden
To serve, sprinkle a line of toasted almonds across the centre of each plate and top with a quenelle of sorbet. Pipe mounds of Chantilly cream and dots of peach sauce across the plate, then scatter over the fresh and roasted peaches, fresh and freeze-dried raspberries and lemon verbena leaves
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