Thyme and peaches are a match made in heaven. When peaches are in season I will attempt to eat them with next to everything and use this peach recipe on top of my breakfasts and as dessert with ice cream or frozen yoghurt.
I brushed them with a little rapeseed oil, chopped thyme, and honey then cooked them on a griddle, but you could likewise bake in the oven. For this particular breakfast recipe, I paired them with bircher, greek yoghurt & honey, then sprinkled with chopped hazelnuts.
Makes about 6-7 reasonable portions
For the peaches:
5 peaches
2 tablespoons rapeseed oil
Fresh thyme
2 tablespoons honey
Method:
Slice peaches into chunks
Toss in a bowl with the oil, thyme and honey
Cook on a hot griddle for 3 minutes, turning over halfway through
They should be golden but not falling apart
Store in an airtight container
For the bircher:
300g rolled oat
2 large pears (skins on)
300ml fresh milk
180ml apple/ orange juice
180g Sultanas/ Raisins/ Dried Apricots
1 orange (zest and juice)
2 teaspoons vanilla essence
2 heaped teaspoons ground ginger and/or cinnamon (grated fresh ginger will also work)
2 Bay leaves
Method:
Add all of the ingredients to an airtight container
Stir well and leave in fridge for a few hours or overnight
(After a few days it may need a good stir and some more oats to soak up any excess liquid)
