Caramelised peaches with honey, creme fraiche & pistachios

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 


  1. Rinse your peaches and cut in half, removing the stones. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 

Author: @lucyrosetteturnbull

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