Griddled peaches with thyme & honey


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)



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