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, while the sweetness of the peaches is paired beautifully with home-made vanilla ice cream.
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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
250ml of double cream
250ml of milk
3 vanilla pods
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
6 egg yolks
125g of caster sugar
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
Cool the mix, then churn in an ice cream maker until an ice cream consistency is reached
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
1 tbsp of honey
1 bunch of lemon thyme
1 tbsp of brown sugar
Roast in the oven for 20 minutes or until the peaches have softened and caramelised nicely – they should still hold their shape
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
30g of whole almonds
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