Home » Food & Drinks » Roasted peaches with butter almond thins

Sweet, soft roasted peaches meet their crunchy contrast with buttery almond thins in this summer dessert recipe.


Sweet as the last dose of sun on a summer’s day, these soft roasted peaches are perfectly offset by some crunchy almond thins made with Président butter – a seasonal dessert that won’t disappoint.

Serves 6
6 ripe peaches
1 vanilla pod
50g softened Président unsalted butter
3 tbsp honey
100ml sherry or sweet wine such as sauternes

For the almond thins
115g Président unsalted butter
300g demerara sugar
80ml water
325g plain flour
½ tsp ground ginger
½ tsp bicarbonate of soda
100g flaked almonds

1 Preheat the oven to 200C/400F/gas mark 6. Halve the peaches, remove the stones and place in a baking tray. Scrape the seeds from the vanilla pod, add to a bowl with the butter and honey and mix well. Dot the peaches with butter mixture and pour the wine over. Roast for 25-30 minutes, until the peaches are soft and starting to caramelise.

2 To make the butter almond thins, melt the butter, sugar and water in a pan over a low heat. Keep stirring until the sugar has dissolved, but do not let it boil.

3 Mix the flour, ginger, bicarb and almonds together in a large bowl and make a well in the centre. Pour in the melted sugar and butter and mix into a thick paste. Line a 900g loaf tin with clingfilm, allowing some to hang over the sides, then pour in the mixture. Cover over with the cling film and chill in the freezer until firm.

4 Turn the dough out and slice as thinly as possible. Lay the slices on a baking sheet lined with parchment, well spaced to allow spreading. Bake in batches at 200C/400F/gas mark 6 for 7-10 minutes until starting to crisp at the edges. Leave to harden for a moment on the tray before transferring them to a rack to cool. Serve with the peaches and a dollop of thick cream or ice-cream.

, , , , , , ,

Add reply