We love this Roasted White Peaches with Honeycomb for a sweet summer dessert or afternoon snack! Y'all, it's hot and muggy in Miami right now - duh, of course it is, it's SUMMERTIME!
Hot, humid days make me crave fresh fruit, so I've been eating a crazy amount lately! Today I got the chance to use white flesh peaches when I picked them up for this recipe for Roasted White Peaches with Honeycomb and Vanilla Ice Cream by Chef Curtis Stone.
Why we love this Roasted White Peaches with Honeycomb
Have you ever tried honeycomb before? It’s such a fun and unique ingredient to work with! I used it for the first time today in this Roasted White Peaches with Honeycomb recipe, and let me tell you—it felt like a mini science experiment in my kitchen!
The honeycomb adds this incredible texture and sweetness that takes the dish to a whole new level. If you haven’t cooked with it yet, you’re in for a treat!
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Ingredients needed to make this Roasted White Peaches with Honeycomb recipe
- 1 cup sugar divided
- 1 lemon zested
- 4 ripe but firm white peaches halved, pitted
- Nonstick cooking spray
- ⅓ cup honey
- 1 ½ tsp. baking soda
- 4 cups Breyers® Natural Vanilla Ice Cream
Instructions for how to make Roasted White Peaches with Honeycomb
Preheat your oven to 425 degrees F.
In a small bowl, whisk 3 tbs. sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist.
Arrange the peaches, cut side up, in a 13x9-inch baking dish and then pour ⅔ cup of water into the dish. Then sprinkle lemon sugar mixture over peaches and roast for 25 to 30 minutes, or until peaches are slightly softened and have released their juices.
Meanwhile, lightly spray a small baking sheet with nonstick spray. In a medium heavy saucepan over high heat, bring remaining sugar, honey, and 2 tbs. water to a boil, stirring constantly.
Reduce heat to medium-high and cook, without stirring, for about 5 minutes, or until a candy thermometer reaches 305°F. Remove from heat and whisk in baking soda just until blended and mixture begins to bubble. Gently pour hot mixture onto prepared baking sheet and cool.
Break honeycomb into small pieces and reserve in an airtight container.
Spoon ½ cup Vanilla Ice Cream into each of 8 bowls and top with warm roasted peaches and warm juices, and sprinkle with honeycomb pieces and serve immediately! YUM!
Roasted White Peaches with Honeycomb goes best with Vanilla Ice Cream
I love the way all of the ingredients come together in this Roasted White Peaches with Honeycomb recipe in a mixture of contradictions. Hot and cold, soft and crunchy, sweet and lemony. So delicious!
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Roasted White Peaches with Honeycomb
Ingredients
- 1 cup sugar divided
- 1 lemon zested
- 4 ripe but firm white peaches halved, pitted
- Nonstick cooking spray
- ⅓ cup honey
- 1 ½ tsp. baking soda
- 4 cups Breyers® Natural Vanilla Ice Cream
Instructions
- Preheat oven to 425°F.
- In a small bowl, whisk 3 tbs. sugar and lemon zest for about 1 minute, or until sugar is fragrant
- and moist.
- Arrange peaches, cut side up, in a 13x9-inch baking dish. Pour ⅔ cup water into dish.
- Sprinkle lemon sugar mixture over peaches and roast for 25 to 30 minutes, or until peaches are slightly softened and have released their juices.
- Meanwhile, lightly spray a small baking sheet with nonstick spray.
- In a medium heavy saucepan over high heat, bring remaining sugar, honey, and 2 tbs. water to a boil, stirring constantly.
- Reduce heat to medium-high and cook, without stirring, for about 5 minutes, or until a candy thermometer reaches 305°F.
- Remove from heat and whisk in baking soda just until blended and mixture begins to bubble.
- Gently pour hot mixture onto prepared baking sheet and cool.
- Break honeycomb into small pieces and reserve in an airtight container.
- Spoon ½ cup Breyers® Natural Vanilla Ice Cream into each of 8 bowls.
- Top with warm roasted peaches and warm juices.
- Sprinkle with honeycomb pieces and serve immediately.
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