Burnt Caramelised Peaches & Buttermilk Ice Cream


July to September is peach season in the UK and there can be nothing better than biting into this sweet fruit on a balmy summer’s day. Their fragrant flesh marries well with both savoury and sweet partners, so it’s a great time to include an abundance of peaches in your recipes. Vanilla or almondy flavours, such as marzipan or Amaretto, will waken the peachiness, whereas the fruit’s texture and sublime juiciness make it a natural foil to salty cured meats such as Parma Ham and chorizo. Choose unblemished, perfectly fuzzed fruit that gives when gently pressed.

You will need: (Makes 4)

  • 4 flat white peaches
  • 200g caster sugar
  • 100ml amaretto
  • 50g butter
  • 50g toasted hazelnuts
  • 500g buttermilk and honey ice cream (See recipe here)


1) Cut the peaches in half and remove the stone.
2) Place the sugar in a heavy pan over a medium heat and leave until it starts to melt, add the peach halves cut side up. Leave for a few minutes until the caramel begins to form. When it reaches an amber colour, flip the peaches over add the amaretto and cook for a few seconds.
3) After about 30 seconds add the butter and work the pan to form the caramel.
4) Leave to cool for a few minutes and serve warm with a few scoops of buttermilk ice cream and a sprinkle of hazelnuts.

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