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Roast peaches with lemon thyme, vanilla ice cream and toasted almonds
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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.
First published in 2015
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Ingredients
Metric
Imperial
Roast peaches
- 6 peaches
- 1 bunch of lemon thyme
- 1 tbsp of honey
- 1 tbsp of brown sugar
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
SAVE RECIPE
Equipment
- Ice cream maker
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
- 250ml of double cream
- 250ml of milk
- 3 vanilla pods
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
- 6 egg yolks
- 125g of caster sugar
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
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 peaches
- 1 tbsp of honey
- 1 bunch of lemon thyme
- 1 tbsp of brown sugar
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
- 30g of whole almonds
First published in 2015
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