Roast yellow-fleshed peaches with lemon thyme and vanilla

Name: Roast yellow-fleshed peaches with lemon thyme and vanilla
Yield: Serves 6
Cuisine: France
Ingredients: Splash of any stone fruit liqueur, such as Crème de Pêche, Pêches de Vigne or Maraschino; large bowl of iced water; 100 g butter; 1 vanilla pod, split; 40 g caster sugar; 6 large yellow peaches (not too ripe); 4 sprigs of lemon thyme

Preparation info

Serves
6

Difficulty
Easy

Appears in

Today's special

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.

Ingredients

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

Europe
France
Dessert
Gluten-free
Mediterranean
Vegetarian

Method

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