8 large dessert peaches, pitted and quartered
Honey for drizzling
Brown sugar for sprinkling
1 Tbsp (15 ml) picked thyme leaves
1 C (250 ml) fresh cream
1 tsp (5 ml) vanilla extract
2 Tbsp (30 ml) honey
1 packet of store bought meringues, roughly crushed
Method
Preheat the oven to 220 ºC.
Line a baking tray with foil and add the peaches. Drizzle the peaches with honey and sprinkle each one with a little brown sugar and thyme. Roast for 20 mins until the edges are caramelised and the peaches are soft. Allow to cool.
Whip the cream in a clean mixing bowl until soft peaks form. Gently fold in the honey and vanilla extract.
To assemble, layer some cream into the serving glasses (we used coups) then add roasted peaches, followed by broken meringue pieces. Repeat the order again and build the dessert as creatively as you can. Top with extra picked fresh thyme leaves and serve immediately.
