Roast yellow-fleshed peaches with lemon thyme and vanilla

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

The blanching of the peaches for this typical Provençal dish is simply to make them easier to skin, as with tomatoes. Lift the peaches out one by one with a slotted spoon after 20 seconds or so and see if the skin comes away readily; if not, drop them back in the boiling water for a few seconds longer.


  • 6 large yellow peaches (not too ripe)
  • large bowl of iced water
  • 100 g butter


Preheat the oven to 150°C/gas 2.

Bring a large pan of water to the boil. Score the peaches in a criss-cross on both their tops and bottoms. Blanch in the boiling water for about 20–30 seconds only (see above) and immediately chill in the iced water. Carefully remove the skins a