Roasted Vineyard Peaches with Honey and Thyme
25 min
total
4
people
161
calories per serving
Ingredients
4 people
- 4 pcPeach (halved)
- 40 gUnsalted butter (cold)
- 2 tbspHoney
- 2 pinchThyme (leaves only)
- 1 tbspBalsamic vinegar
Method
Tender, almost candied fruit releasing a syrupy juice under the heat. The natural acidity is balanced by honey sweetness and woody thyme aromas.
- 1
Halve the peaches and remove the pits. The flesh should be firm but ripe so it doesn't mush during cooking.
- 2
Melt butter in a pan until foaming. Place peaches flesh-side down. Sear until a light crust forms.
- 3
Add honey and thyme. Baste the fruit continuously with the cooking butter. The juices should coat the spoon like a syrup.
Frequently asked questions
How do you get this dish right?
- Baste the fruit often during cooking to prevent drying out.
- If the caramel gets too thick, add a drop of water or vinegar to loosen the sauce.
How long does this dish keep?
Eat immediately. Does not store well once cooled.
4.4
18 reviews
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