Roast Peaches with Coffee Cream and Almond Shards

• 6ripe but firm peaches, halved and stones removed
• 30mlrunny honey
• 15mllemon juice
• 2gfinely grated lemon zest
• 1 tspvanilla extract
• 300mldouble cream, cold
• 2 tspinstant espresso powder
• 25gicing sugar
• 75gcaster sugar
• 60gflaked almonds

Method

1. 1Heat the oven to 200°C fan. Put the peach halves, cut-side up, in a roasting tin large enough to hold them in one layer.
2. 2Drizzle the peaches with the honey, lemon juice, lemon zest and vanilla. Roast for 25 minutes until the cut edges are golden and the fruit gives easily when pressed with a spoon.
3. 3While the peaches roast, put the caster sugar in a small heavy-based pan over a medium heat. Leave it for 5-7 minutes until it has melted into a deep amber caramel, gently swirling the pan rather than stirring.
4. 4Stir the flaked almonds through the caramel, then quickly scrape it onto a sheet of baking parchment. Leave for 15 minutes until hard, completely cool and easy to snap.
5. 5Whisk the cold cream, espresso powder and icing sugar for 2-3 minutes until softly whipped and the beaters leave loose ribbons. Do not take it to stiff peaks: it should spoon over the peaches.
6. 6Let the roasted peaches sit for 5 minutes until warm rather than scorching hot. This stops the coffee cream sliding straight off.
7. 7Spoon two peach halves onto each plate, add a generous spoonful of coffee cream and break the almond caramel into uneven shards over the top.

Per serving

kcal

439

protein

4.3g

fibre

3.6g

carbs

40.5g

fat

29.2g