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.
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
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.