Vanilla and thyme roasted peaches with raspberry sauce

Roast peaches, raspberries and vanilla is a combination that truly sings. This recipe brings all three together with very little work, and is a delightful, light summer dessert.

First published in 2023

Gelf says: 'Deliciously sweet and juicy, peaches are the ultimate summer stone fruit. Their ripeness will determine how long they take to cook, so keep an eye on them once they are in the oven.'

Swaps: Apricots and plums work nicely in place of the peaches but they will cook more quickly; allow about 10 minutes in total.






Preheat the oven to 230°C/220°C Fan/Gas 8


Halve the peaches, prise out the stones and place cut side up in a roasting tray. Split the vanilla pods lengthways and scrape out the seeds with the tip of a knife, adding them to the peaches with the empty pods


Add the thyme, 1 tbsp of the honey and 2 tbsp water to the tray and massage all the flavourings into the fruit. Turn the peach halves so they are cut side down and cook in the oven for 10 minutes


Take out the roasting tray and turn the peach halves cut side up. Trickle the remaining 1 tbsp honey over the peaches and add the raspberries. Return to the oven and cook for a further 10 minutes until the peaches are just starting to soften and caramelise


Remove the roasting tray from the oven and squash the raspberries with the back of a fork to make a rough sauce. Pick out the thyme stalks and vanilla pods


Serve the roasted peaches hot, with the raspberry sauce and a scoop of vanilla ice cream

First published in 2023

Gelf Alderson has worked his way up from being a senior sous chef to Culinary Director at the River Cottage. The food at River Cottage is focussed on simple, seasonal eating, and his two cookbooks are no different. Great Roasts, his latest cookbook, shows that roasting is about more than just big pieces of meat. It features recipes for roasted fruit, creamy beans or smoked haddock and even kedgeree – all made in the oven.

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