stuffed with ricotta, toasted almonds and truffle honey


Starter  |  Easy  |  Prep Time: 10 minutes  |  Cook Time: 10 minutes 

    This recipe for roasted peaches was inspired by Roald Dahl's, James and the Giant Peach. It is a marvellous way to enjoy this late summer fruit, especially when flavoured with cinnamon and honey. The toasted almonds lend a great flavour and texture, while the sweetness of the peaches is paired beautifully with Ricotta.


    Roast Peaches

    • 6 peaches
    • 1 tsp of cinnamon
    • 1 tbsp of truffle honey  
    • 1 tbsp of brown sugar

    Roast peaches

    • 6 peaches 
    • 1 bunch of lemon thyme 
    • 1 tbsp of honey 
    • 1 tbsp of brown sugar

    To Plate

    • 30g of whole almonds, peeled and toasted with a little icing sugar to caramelise


    1. For the peaches, preheat the oven to 220ºC/gas mark 7. Slice the peaches in half and remove the stones. Place cut-side up in a baking dish, and sprinkle each peach half with the brown sugar, honey and cinnamon.
    2. Roast in the oven for 20 minutes or until the peaches have softened and caramelised nicely – they should still hold their shape.
    3. To serve, arrange peach halves on each plate with a quenelle of ricotta, toasted almonds and drizzle a little of the roasting juices.