Vanilla and thyme roasted peaches with raspberry sauce
SERVES 4
Peaches are the ultimate summer fruit. Their ripeness will determine how long they take to cook, so keep an eye on them while baking.
4 peaches
2 vanilla pods
3 sprigs of thyme
2tbsp honey
150g fresh or frozen raspberries
2tsp icing sugar
Vanilla ice cream, to serve
Preheat the oven to 230°C/Gas 8. Halve the peaches, remove the stones and place cut side up in a roasting tray. Split the vanilla pods lengthways and scrape out the seeds, adding them to the peaches with the empty pods.
