Roast peaches with vanilla and thyme
Burnished roast peaches with vanilla and thyme. The compote will last for up to two weeks in a jar in the fridge. Serve over yoghurt for breakfast or ripple through whipped cream for a quick dessert.
- Duration
- Under 30 mins
- Serves
- 4
Ingredients
- 4 large peaches, stone in, halved
- 2 tbsp honey
- 1 tbsp vanilla paste
- 6 tbsp water
- 4 sprigs thyme, leaves picked
Arrange the peaches
Heat the oven to 220C (200C fan)/425F/gas 7. Arrange the peach halves cut side up on a large roasting tray.
Roast the peaches
In a small bowl, mix the honey, vanilla and water, then pour evenly over the peaches. Sprinkle over the thyme and roast for 20-25 minutes, until the peaches are soft, syrupy and golden.
Squish + serve
Squish the peaches in the tray with all the juices to make a compote, remove the stones, then spoon into jars.
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