Caramelised peaches with basil and ice cream

Meals

28 May

I think we can all agree that when the weathers hotter than hell the last thing you wanna do is turn the hob or oven on. I’m one of those people, however I assure you it’s well worth it for caramelised peaches over ice cream.

Peaches and basil are a combo I often forget of most of the year but something I seem to always want when it gets even remotely warm. This recipe is pretty straightforward and maybe doesn’t call for it to be written down but some of the best summer desserts are just simple things served over melting ice cream.

You want ripe, soft peaches for this since they caramelise much better in the pan. They turn glossy and sticky then go alongside cold vanilla ice cream and topped with basil.

The ice cream is store bought cause I don’t have an ice cream maker and I’m not gonna ask you to make it from scratch.

This recipe calls for fresh basil, but it’s also great with fresh mint or lemon.

Caramelised peaches with basil and ice cream

Prep Time: 5 mins · Cook Time: 10 mins · Serves: 2-4
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Ingredients:

2-3 ripe peaches
Fresh basil
Nob of butter, about 1 tbsp
1 tbsp brown sugar, demerara or muscovado
Vanilla ice cream

Directions:

Slice your peaches as you like, I cut them into quarters. Heat a skillet on medium and add butter.
Add you peaches face down into pan and let brown, about 4-6 minutes and if your ice creams rock hard, this is also a good time to take it out of the freezer.
Turn them over and do the same on the skin side down, you're looking to blister them. With the skin side down, sprinkle over the brown sugar and turn heat to medium low. Then flip once more so they're flat side down and continue to caramelise. Cook for another few minutes until they're browned and you can easily pierce with a fork then turn off heat.
While they're cooling slightly, this is a good time to tear your basil off stems. Scoop out your ice cream, add your peaches and top with a few basil leaves and a lil pinch of salt and dive in before it melts.