These peaches are summer on a plate and a wonderful treat, especially with the lemon thyme and vanilla ice cream accompaniment
Preparation: 25 minutes
Cooking: 20 minutes
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
30g of whole almonds, peeled and toasted with a little icing sugar to caramelise
In a saucepan, whisk together the milk, cream and split vanilla pods and bring to the boil. Once the mixture is boiling, remove from the heat.
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.
Return the mixture to a clean pan and gently heat while 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 machine.
For the peaches, preheat an oven to 220°C. Slice the peaches in half and remove the stones. Place cut side up in a baking dish, and sprinkle each half with brown sugar, honey and lemon thyme leaves.
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 three peach halves on each plate with a quenelle of vanilla ice cream, toasted almonds and a little of the roasting juices