Roast peaches with lemon thyme, vanilla ice cream and toasted almonds
by Robert Thompson
Return to Recipe
Print
Ingredients
Fruit & Vegetables
6 peaches
Salad & Fresh Herbs
1 bunch of lemon thyme
Store Cupboard
1 tbsp of honey
1 tbsp of brown sugar
6 egg yolks
3 vanilla pods, split in half with the seeds scraped out
125g of caster sugar
30g of whole almonds, peeled and toasted with a little icing sugar to caramelise
Dairy
250ml of double cream
250ml of milk