Peach Melba, has always been one of my favorites.
So I played a little and instead of boiling peaches I roasted them with honey and thyme. Turned out to be a good idea and was delicious with melting vanilla ice cream and raspberry sauce over.
Summer on a plate…
Roasted Peach Melba
a couple of nice, ripe peaches
black locust honey
vanilla ice cream
Ingredients for raspberry sauce:
400 g / 14 oz raspberries (fresh or frozen, doesn’t matter)
200 g / 7 oz sugar
Prepare the raspberry sauce first. Put raspberries and sugar into a pot, let boil and then reduce the heat to low. Cook until raspberries break into pieces (you can help them using fork), and then strain through a sieve so the seeds are removed. Discard the seeds and return the strained liquid into a pot and continue to cook on low heat until it thickens into a syrup. Let cool until you prepare the peaches.
You can count on syrup getting thicker and thicker as it cools down. If you think you overcooked it, just pour in some water and stir to dissolve.
Wash peaches, cut them in half and remove the pits. Drizzle with honey and then sprinkle with brown sugar and some thyme. Roast in the oven preheated to 220°C/420°F for about 20 minutes or until they are nicely caramelized on top. Be careful so they don’t burn.
Arrange roasted peaches on plates or into small bowls, put some ice cream on top of each, drizzle with raspberry sauce and sprinkle with almonds and thyme.
Although these are nice even if the peaches are cooled down, the best is to serve it while they are hot. Make only the amount you will eat right away, one or two halves of peach, depending on the size of a meal you serve before the dessert.