Thyme's unique flavor can transform desserts, especially when paired with roasted stone fruits. This poached peaches recipe highlights how well it works in sweet dishes.

The soft peaches provide a lovely contrast to the crunchy, buttery shortbread, while thyme adds an elegant touch that elevates the dish.

Perfect as a light dessert for summer gatherings or a luxurious addition to a casual alfresco lunch, this recipe celebrates fresh, seasonal ingredients. It's a reminder that even small details can create a memorable experience.

Ingredients

  • Serves 6
  • For the shortbread
    • 7.05 oz all-purpose flour
    • 3.5 oz softened unsalted butter
    • 1.8 oz caster sugar, plus 1 tbsp for sprinkling
    • 1 tsp fresh thyme leaves, plus a few extra sprigs (and flowers, if available)
  • For the peaches
    • 15.2 fl oz rosé wine
    • 5 fl oz water
    • 4.6 oz granulated sugar
    • 2 strips of orange zest
    • 6 slightly firm peaches, halved and pitted
    • 3.5 oz raspberries

Preparation Steps

Poached peaches, raspberries and thyme shortbread

  1. For the shortbread, preheat your oven to 340°F fan, Gas Mark 3.
  2. In a large mixing bowl, combine flour, butter, sugar, and thyme leaves using your fingers until it resembles coarse breadcrumbs.
  3. Line a baking tin, approximately 15x10 inches, with parchment paper (exact size isn't critical).
  4. Transfer the mixture to the tin and press down evenly with your fingers.
  5. Chill for 20 minutes, then bake for 20-25 minutes until golden brown.
  6. Immediately sprinkle with 1 tbsp sugar and thyme leaves.
  7. Cut into triangles or diamonds using a sharp knife and let cool on a wire rack.
  8. For the peaches, combine rosé wine, water, sugar, and orange zest in a wide shallow pan suitable for poaching the fruit in a single layer.
  9. Simmer gently for 15-20 minutes, turning the peaches occasionally for even cooking. They're done when a knife pierces the flesh easily.
  10. Using a slotted spoon, transfer the peaches to a plate, and peel off the skins once they're cool enough to handle.
  11. Bring the poaching liquid to a boil and reduce it to a syrup.
  12. Allow to cool before serving alongside the shortbread.

If you're presenting this dessert outdoors, consider acquiring a cover to protect it from pesky insects while you enjoy your meal.