Roasted White Peaches with Honeycomb and Vanilla Ice Cream
dessert
roasted white peaches, peach dessert recipe, honeycomb candy, summer peach dessert, vanilla ice cream dessert, easy fruit dessert
Roasted white peaches with honeycomb and vanilla ice cream is an easy summer dessert with warm roasted peaches, crisp honeycomb, and creamy vanilla ice cream. It feels special but comes together with simple ingredients.
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Equipment
- Baking dish
- Baking sheet
- Medium saucepan
- Candy thermometer
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 4 ripe but firm white peaches halved and pitted
- 4 cups vanilla ice cream
- 1 lemon zested
- 1 cup sugar divided
- 1/3 cup honey
- 1 1/2 tsp baking soda
- Nonstick cooking spray
Instructions
Roast the Peaches
- Preheat oven to 425°F.
- In a small bowl, whisk 3 tablespoons sugar with the lemon zest, for about 1 minute, until fragrant and slightly moist.
- Arrange peaches cut side up in a 13x9 inch baking dish. Pour 2/3 cup water into the dish and sprinkle the lemon sugar mixture over the peaches.
- Roast for 25 to 30 minutes, until peaches are slightly softened and have released their juices.
Make the Honeycomb
- Lightly spray a baking sheet with nonstick spray.
- In a medium heavy saucepan over high heat, combine remaining sugar, honey, and 2 tablespoons water. Bring to a boil, stirring constantly.
- Reduce heat to medium high and cook without stirring for about 5 minutes, until a candy thermometer reaches 305°F.
- Remove from heat and quickly whisk in baking soda. The mixture will foam. Immediately, gently pour mixture onto the prepared baking sheet and let it cool completely.
- Break honeycomb into small pieces.
Build the Sundae
- Scoop vanilla ice cream into bowls.
- Top with warm roasted peaches and their juices. Sprinkle with honeycomb pieces and serve right away.
Notes
Use ripe but firm peaches so they hold their shape while roasting. You want them sweet and juicy, but not so soft that they fall apart in the oven.
Don’t walk away from the honeycomb while it’s cooking. Once it gets going, things move fast and it’s easy to miss that perfect moment.
If you don’t have a candy thermometer, watch the color instead. You’re aiming for a deep amber. Too light and it won’t set properly, too dark and it can turn bitter.
When you add the baking soda, work quickly. The mixture foams up fast, so pour it out right away to get that light, airy texture.
Let the honeycomb cool completely before breaking it into pieces. If you try too soon, it will be sticky instead of crisp.
Serve this while the peaches are still warm. That contrast with the cold ice cream is what makes this dessert so good.
You can make the honeycomb ahead of time and store it in an airtight container at room temperature for up to 3 days.
Reseve extra honeycomb pieces in an airtight container.
If you want to change things up, a drizzle of honey, a sprinkle of nuts, or even a little fresh basil can add a nice twist.