Just so good 🍑
Ingredients
3 flat/doughnut peaches
2 sprigs thyme
A pinch of grated nutmeg
80g dark soft brown sugar
50g double cream
30g unsalted butter
Pinch salt
Ricotta & toasted flaked almonds to serve
Recipe
1. Push the stones through the peaches from top to bottom – this should be easy if they’re ripe, if they’re a little firmer use a small knife to cut around the stone
2. In a small pan (large enough to just fit the peaches in one layer) add 2 tbsp brown sugar and enough water to just reach the height of the peaches. Add a little nutmeg and a sprig of thyme. Bring to the boil then add the peaches to the pan. Simmer over a very low heat for 10-15 mins until softened, depending on ripeness. Lift the peaches from the syrup with a spoon and set aside. When cool enough to handle slip off the skins
3. Meanwhile reduce the poaching syrup over a medium heat, until starting to thicken and the volume of syrup has reduced to 2-3 tbsp. Pass through a sieve into medium, clean pan
4. Whisk in the cream, the rest of the sugar and the butter over a low heat. Keep whisking until the sauce is thick enough to coat the back of a spoon. Be careful as it can boil over quickly at this point. Whisk in a pinch of salt and set the sauce aside for a few minutes to cool and thicken slightly
5. Carefully dip the peaches in the sauce and place on a plate drizzled with more toffee sauce. Top with ricotta, toasted almonds and fresh thyme
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