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
- Difficulty
- Easy
- 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.
Sign up to my Newsletter
Sign up for my newsletter for joyful and inspiring recipes from me every week, as well as occasional takeovers from other brilliant chefs. I promise never to go overboard and you can unsubscribe at any time.