Dan Doherty’s roasted peaches with thyme, honey and saffron sponge
Image: Anders Schønnemann
I love the freshness of this dish, but it is dependent on the quality of the fruit. As the ice-cream sits on the hot peaches and runs into the honey, it looks so tempting. Italian fruit, in the peak of the season, is hard to beat. As the seasons change, try the same dish with ripe British pears – plums work great too.
Roasted peaches with thyme, honey and saffron sponge
4 ripe peaches, halved and stones removed
8 small sprigs of fresh thyme
6 tbsp runny honey
4 scoops of vanilla ice-cream
For the saffron sponge
50g unsalted butter, melted, plus extra for greasing
125g caster sugar
A pinch of saffron
125g plain flour
To make the sponge, preheat your oven to 180°C. Grease a 28 x 22cm rectangular cake tin and line it with baking paper.
Put the eggs, sugar and saffron into a bowl and whisk over a saucepan of gently simmering water until light and fluffy. Take off the heat and gently fold in the flour, then add the melted butter. Pour into the prepared tin, and bake for approximately 15–20 minutes, or until a skewer comes out clean when inserted into the centre.
When baking, try not to open the door until 15 minutes has passed so as not to disturb the rising. Turn out on to a wire rack and leave to cool.
Place the peaches, cut side up, in a roasting tin lined with baking paper. Place a sprig of thyme on top of each peach half and drizzle over the honey. Roast in the oven for approximately 15 minutes, basting the peaches with the honey every three to four minutes.
To serve, tear the sponge into 4 small biscuit-size pieces per person, and add 2 halves of peach per plate. Add a scoop of ice cream and a good drizzle of the thyme honey, using some leaves too – it’s all added flavour.
Duck & Waffle: Recipes and Stories by Daniel Doherty is published by Mitchell Beazley, £18.99 (www.octopusbooks.co.uk)
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