This recipe is created by Nomadic Dinners, who run immersive woodland feats as an alternative way of dining.
One thing for certain is that when peaches are in season, they are delicious. At Nomadic Dinners, they use them as soon as they are ripe. This recipe is ridiculously simple and is humble enough to place the star ingredient centre stage.
- Wash and halve the peaches removing the pits.
- Dust your peach halves with equal parts of Maldon Sea Salt flakes and sugar.
- Stick a skillet or small paella pan on the fire at a medium heat adding the stick of butter until it has melted completely. Don’t worry if the butter burns a bit.
- Once the butter has fully melted, gently place the peach halves face down and cook for a few minutes until they have caramelised and there is an unmistakable ambrosial smell and colour.
- Arrange the peach halves on serving plates. Add vanilla ice cream and a sprig of mint for colour
- This dessert satisfies even the most discerning of taste buds. A perfect combination of sweet, salty and fruity.
