The arrival of stone-fruit season always brings me so much joy – it’s a time of anticipation and celebration.
Although it takes a couple of weeks for the very best of the season to reach its peak, the wait is well worth it. This recipe has quickly become a firm favourite at Iris, our home in Andalusia, loved by both our friends and guests. We often pair it with an almond cake and a carefully curated cheese board featuring some of the finest cheeses from the region, making it the perfect centrepiece for a shared table.
When it comes to honey, I’m particularly fond of the exceptional varieties from Prado del Rey in Cádiz and Las Hurdes in Extremadura. Their deep, rich, sophisticated flavours are unparalleled and since they’re not overly sweet, as honey should be, they complement the natural sweetness of stone fruits beautifully, adding an extra layer of indulgence to this simple yet stunning dish.
SERVES 2–4 | TAKES 45 MINUTES
INGREDIENTS
6 ripe yellow peaches
2 oranges
3 tbsp honey
2 sprigs of lavender, leaves picked Vanilla ice cream, to serve
METHOD
Preheat the oven to 160°C fan.
Cut a cross on the bottom of the peaches, then plunge them into a pan of boiling water for 20 seconds, then scoop out with a slotted spoon into a bowl of iced water.
Peel the peaches and put them in a small roasting tin. Zest one of the oranges and juice both. Blend the juice and zest with the honey, then pour over the peaches. Scatter with the lavender.
Roast for 20-25 minutes until sticky and tender. Serve with vanilla ice cream.
Recipes from The Spanish Pantry
by José Pizarro, published by Quadrille. Available in stores nationally.
PHOTOGRAPHY: EMMA LEE
