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Home » Recipes » Roasted White Peaches with Honeycomb and Vanilla Ice Cream

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

by trisha haas

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

Serves: 8 / Prep Time: 10 minutes, plus 20 minutes cooling time / Cook Time: 25 minutes

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

  • 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

1. Preheat oven to 425°F for roasting peaches.

2. Now grab a bowl and whisk 3 tbs. sugar and lemon zest for about a minute, or until sugar is saturated. Take your peaches, with the cut side facing up and place in a baking dish. Pour 2/3 cup water into dish, which will cover bottom. Sprinkle lemon sugar mixture over peaches and roast for 25 to 30 minutes.

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

3.  Lightly spray a small baking sheet with nonstick spray. In a pan (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. Your mixture will poof up a bit.  Gently pour hot mixture onto prepared baking sheet and cool. Break honeycomb into small pieces and reserve in an airtight container. I live in the south and had a hard time with setting my candy. It softened a bit because of humidity. Still tastes delicious!

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.

 

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

 

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