By, Victoria Prever
1 min read
ByVictoria Prever, Victoria Prever
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
From the new Summertime App launched by Great British Chefs (www.greatbritishchefs.com) in association with Ocado. Proceeds of sale of the app go towards Action Against Hunger, a global charity committed to ending world hunger while saving lives of malnourished children