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Roasted White Peaches with Honeycomb and Vanilla Ice Cream

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Curtis Stone For Breyers®

Ingredients

  • 1 cup sugar divided
  • 1 lemon zested
  • 4 ripe but firm white peaches halved, pitted
  • Nonstick cooking spray
  • 1/3 cup honey
  • 1 1/2 tsp. baking soda
  • 4 cups Breyers® Natural Vanilla Ice Cream

Instructions

  1. Preheat oven to 425°F.
  2. 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 2/3 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.
  3. 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.
  4. Spoon 1/2 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.

Recipe Notes

Honeycomb can be stored in an airtight container at room temperature for up to 3 days.