Roasted Peaches with Thyme Honey and Mascarpone

Name: Roasted Peaches with Thyme Honey and Mascarpone
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 4 ripe but firm peaches, halved and stoned; 3 tbsp honey; 2 tsp lemon juice; 3 sprigs of fresh thyme (plus a few extra to decorate); 1 tbsp neutral vegetable oil; Mascarpone, crème fraîche or ice cream, as needed, to serve; Chopped nuts, as needed (optional, to decorate)

⏱ 45 min in total🔪 5 min prep🍳 25 min cooking🧊 15 min resting🍽 4 portiesEasy

A warm dessert from very few ingredients: peach halves off the grill or the griddle pan, a honey that has been steeped with thyme, and a spoonful of mascarpone on top. A modern, sophisticated way to finish an autumn or winter dinner.

The thyme honey is the part that carries the dish, and it is made beforehand: warm the honey briefly with lemon and thyme sprigs, then cover it and let it steep for 15 to 20 minutes. Stirred in fresh, thyme tastes of herb; steeped, it tastes of honey with depth. The roasted plums work on the same principle.

Ingredients

🍽 4 servings

4 ripe but firm peaches, halved and stoned
3 tbsp honey
2 tsp lemon juice
3 sprigs of fresh thyme (plus a few extra to decorate)
1 tbsp neutral vegetable oil
Mascarpone, crème fraîche or ice cream, as needed, to serve
Chopped nuts, as needed (optional, to decorate)

Method

1
In a small pan, whisk the 3 tablespoons of honey with the 2 teaspoons of lemon juice. Add the 3 sprigs of fresh thyme and warm the mixture over low heat for about 3 minutes, stirring constantly. Take the pan off the heat, cover it and let the thyme steep in the honey for 15 to 20 minutes. Then take the sprigs out (strain the glaze if you prefer). Set it aside at room temperature.
2
Shortly before you assemble the dessert, put the peach halves in a bowl. Drizzle them with the tablespoon of vegetable oil and turn them gently with your hands, making sure every piece has a thin film of oil on the surface.
3
Grilling: heat a grill or griddle pan thoroughly over medium-high heat. Put the peach halves cut side down. Grill them for 4 to 5 minutes until they have marks, turn them with tongs and cook for another 4 minutes, or until they are soft inside but still hold their shape without collapsing.
4
Arrange the warm grilled peach halves on serving plates. Pour a generous thread of the honey and thyme glaze you made at the start over them. Crown each half with a good spoonful of mascarpone, crème fraîche or ice cream, and decorate if you like with chopped nuts or fresh thyme sprigs.