This dessert is ideal for a warm evening or when you fancy something sweet but light. It could even be counted as one of your 5 a day...
Honey type: Runny - Orchard’s mild fruity notes work a dream with these warm syrupy peaches
Takes 20 minutes
Feeds 2-4 people (option for whole peach or half each)
- 2 ripe but firm peaches
- 30g salted butter
- 3 tbsp Black Bee honey
- Juice of 1 orange
- 4 tbsp of granulated or caster sugar for crunchy brulee tops (optional)
- A handful of chopped pistachios
- 2 dollops of creme fraiche
- Sprinkle of flaked sea salt & honey drizzle to serve
- Rinse your peaches and cut in half, removing the stones.
- Place a non-stick pan over a medium heat, place the butter in the pan along with the honey and allow to bubble for 1 minute, whilst bubbling, add the orange juice to the pan. It should sizzle as it hits the surface, cook for 2-3 minutes, until the sauce starts to turn syrupy.
- Add your peaches to the pan, cut side down. Using a spoon baste the peaches in the buttery sauce. Cook for 5 minutes or until tender on a medium low heat.
- You can serve your peaches at this point! Or if you want to add an extra level, you can brulee them for a crunchy sugar top.
- To do this, just place your peaches on a tray, cut side up and sprinkle with 1 tbsp of sugar each, place under a hot grill or blow torch, make sure you watch them closely, as it only takes 30-60 seconds or so for them to caramelise. Once the sugar has melted & turned golden, remove and leave to sit for a minute before serving.
- Place peaches in a bowl with a generous dollop of creme fraiche, a sprinkling of pistachios, a few sea salt flakes & a drizzle of honey. Enjoy with a glass of white wine, alfresco style.