Roasted vanilla, honey peaches, Dushi Buttons, Yka Leaves ice cream

(For 4 portions)

Roasted honey vanilla peach:

• 4 medium sized firm ripe yellow peaches, cut in half and stone removed  
• 300g caster sugar  
• 100g water  
• 50g unsalted butter 
• 50g honey  
• 1no. split scrapped vanilla pod      
• 2no. large sprigs fresh thyme     
• 120g white wine Riesling  

Yka Leaves ice cream:

• 250g whole milk 
• 75g whipping cream 
• 50g caster sugar 
• 50g egg yolks 
• 15g Yka Leaves - ripped leaves only   

Décor:

• Duchi Buttons
• Yka Leaves
• roast peach juice  
• half vanilla stick split 

Roasted honey vanilla peach:

• Place a non stick pan on a medium heat with the sugar, water, honey, and vanilla.
• Cook until the sugar starts to take colour, add the butter and thyme cook until a light caramel is achieved.
• On a medium heat add the peach halves cut side down and leave until the face starts to take colour.
• Place in the oven at 190°C for approx. 5-8 minutes remove release the peach from the pan and decook with the wine to make a sauce.
• Leave to cool, then carefully remove the skin from the peaches.

Yka Leaves ice cream:

• Using the milk, cream sugar and yolks make an anglaise cooking to 86°C.
• Pass through a chinois, and cool over ice.
• Mix through the Yka Leaves then pour the mix into a paco jet container. 
• Freeze completely then spin on the pacojet machine when required.

Recipe: Simon Jenkins
Website: https://www.snjpatisserie.co.uk/