This recipe for roasted peaches by Robert Thompson is a marvellous way to enjoy this late summer fruit, especially when flavoured with lemon thyme and honey. The toasted almonds lend a great flavour and texture, and the sweetness of the peaches is paired beautifully with home-made vanilla ice cream

Method
1.
In a saucepan, whisk together the the milk, cream and split vanilla pods and bring to the boil. Once the mixture is boiling, remove from the heat
2.
In a separate bowl, whisk the egg yolks and sugar together until pale. Pour on the milk and cream, whisking continuously until the mixture is fully combined
3.
Return the mixture to a clean pan and gently heat whilst continuing to stir. Cook until the mix coats the back of a spoon before straining into a bowl set over ice
4.
Cool the mix, then churn in an ice cream maker until an ice cream consistency is reached
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
5.
For the peaches, preheat the oven to 220ºC/gas mark 7. Slice the peaches in half and remove the stones. Place cut-side up in a baking dish, and sprinkle each peach half with the brown sugar, honey and lemon thyme leaves
6.
Roast in the oven for 20 minutes or until the peaches have softened and caramelised nicely – they should still hold their shape
7.
To serve, arrange 3 peach halves on each plate with a quenelle of vanilla ice cream, toasted almonds and a little of the roasting juices
Quenelling ice cream
To quenelle the ice cream, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the ice cream with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The ice cream should curl up with the shape of the spoon and fold into an egg shape
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Ingredients

Roast peaches

Vanilla ice cream

  • 250ml of double cream
  • 250ml of milk
  • 6 egg yolks
  • 3 vanilla pods, split in half with the seeds scraped out
  • 125g of caster sugar

To plate

  • 30g of whole almonds, peeled and toasted with a little icing sugar to caramelise

Equipment

  1. Ice cream maker

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This roast peaches recipe by Robert Thompson is marvellous with vanilla ice cream and almonds. Enjoy this summer dessert when peaches are their ripest

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