Vanilla and thyme roasted peaches with raspberry sauce
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.
Ingredients
Metric
Imperial
- 4 peaches
- 2 vanilla pods
- 3 sprigs of thyme
- 2 tbsp of honey
- 150g of raspberries, fresh or frozen
- vanilla ice cream, to serve
Method
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
- 4 peaches
- 2 vanilla pods
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
- 150g of raspberries, fresh or frozen
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
- vanilla ice cream, to serve
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