For the peaches
4 ripe peaches or nectarines, halved
1.5 dl caster sugar
3 tbsp fresh rosemary, finely chopped
Flaky sea salt
Butter (for frying)
For the caramel sauce
3 dl whipped cream
1.5 dl granulated sugar
50 g butter
0.5 dl light syrup
1 vanilla pod (or 1 tsp vanilla extract)
Flaky sea salt
For serving
Vanilla ice cream
4 ripe peaches or nectarines, halved
1.5 dl caster sugar
3 tbsp fresh rosemary, finely chopped
Flaky sea salt
Butter (for frying)
For the caramel sauce
3 dl whipped cream
1.5 dl granulated sugar
50 g butter
0.5 dl light syrup
1 vanilla pod (or 1 tsp vanilla extract)
Flaky sea salt
For serving
Vanilla ice cream
- Preheat oven to 200°C
Mix brown sugar, chopped rosemary, and a pinch of flaky salt.
Press the sugar mix onto the cut side of the peach halves.
In your OnePan 28,melt butter and sear the peaches cut side down for 5 minutes until golden.
Transfer the same pan directly to the oven and roast for 10 minutes. Flip the peaches and roast for another minute.
In your ONEPan 26, combine all the caramel sauce ingredients. Bring to a boil, then simmer for 15 minutes. Let it cool slightly.
Serve warm peaches with scoops of vanilla ice cream and a generous drizzle of caramel sauce.