Honey Peach Pie

Name: Honey Peach Pie
Cuisine: British
Ingredients: 250 g (9 oz) Caramel; 500 g (1 lb 2 oz) amaretti biscuits; 200 g (7 oz) oat biscuits; 5 g (⅛ oz) sea salt; 350 g (12 oz) unsalted butter, cubed; 400 g (14 oz) double (heavy) cream; 200 g (7 oz) mascarpone cheese; 10 g (¼ oz) vanilla extract; 400 g (14 oz) tinned peach halves, drained (the peaches, and also me, of any emotion); 400 g (14 oz) tinned peach halves, drained (the peaches, and also me, of any emotion); 150 g (5½ oz) runny honey; 1 tsp sea salt; 1 sprig of fresh thyme; 30 g (1 oz) toasted flaked almonds

Preparation info

Serves
10–14

Difficulty
Easy

Appears in

GET BAKED

By Rich Myers

Published 2023

About

Thyme works extremely well with peaches and imparts a very subtle floral note. To be honest, you probably won’t taste it, but sometimes it’s just nice going to bed knowing that you’re the sort of person who puts thyme on their honey-roasted peaches.

Ingredients

For the honey-roasted peaches

400 g (14 oz) tinned peach halves, drained (the peaches, and also me, of any emotion)
150

Europe
United Kingdom
Mediterranean
Gluten-free
Pie
Vegetarian

Method

Start with the peaches because they’ll take a while to cook. Preheat your oven to 180°C (350°F/gas 4), then add your peaches, flat side down, to a baking tray. Drizzle evenly with honey and add the sea salt and the sprig of thyme. Cover the peaches with foil and prick some holes in it