Honey-Roasted Peach with Peach Sorbet Recipe
Graham Hornigold's glorious peach recipe is a real celebration of summer, when peaches are in their peak season and raspberries are plentiful. A fantastic, vibrant summer dessert.
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Cooking tools:
- Ice cream maker
- Blender
- Fine-mesh sieve
- Oven
- Roasting pan
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Freezer
- Measuring cup
- Spoon
Ingredients
- 5 peaches, halved
- 100g of honey
- 75g of frozen raspberries
- 50ml of water
- 500g of blood peach, puréed
- 10g of lemon verbena
- 200g of sugar syrup
- 125g of unsalted butter, softened
- 125 caster sugar
- 1/2 lemon, zest
- 2 eggs
- 125g of ground almonds
- 26g of T55 flour
- 30g of flaked almonds
- 2 vanilla pods
- 5g of caster sugar
- 300ml of whipping cream
- 10g of icing sugar
- 200g of blood peach, puréed
- 1g of Ultratex
- 5 peaches, stones removed
- nibbed almonds, toasted
- raspberries
- freeze-dried raspberries
- lemon verbena
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