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Roast peaches with lemon thyme

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Photo: david griffen, courtesy of great british chefs
Photo: david griffen, courtesy of great british chefs

    These peaches are summer on a plate and a wonderful treat, especially with the lemon thyme and vanilla ice cream accompaniment
    Serves 4
    Preparation: 25 minutes
    Cooking: 20 minutes

    INGREDIENTS
    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

    METHOD

    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

    Great British Chefs

    Method
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