Caramelised Peaches with St Tola Divine Cream


Prep time30 minutes
Cooking time
Total time30 minutes


Mouth watering dessert using juicy peaches and delicious St. Tola Divine Goat Curd Cream. Yum!


120 milliliters
1 tablespoon
icing sugar
80 grams
St. Tola Divine Goat Curd
50 grams
sprigs fresh thyme
1 tablespoon
icing sugar sieved
2 teaspoons
60 grams
slivered almonds
peaches (halved and stoned)
splash of orange blossom water (optional)


1. Whisk the cream and icing sugar until stiff peaks form. Fold in the St. Tola Goat Curd. Cover and refrigerate until ready to use.

  2. Melt the butter with a couple of sprigs of thyme in a heavy frying pan over a medium heat. When it begins to foam, add the peach halves, cut side down.   3. Gradually shake over the icing sugar. Add the orange blossom water (if using) and the honey. Spoon this caramel over the peaches, making sure the sauce does not burn.   4. Meanwhile, heat a dry pan over a medium-high heat. Add the almonds and gently toast until golden.   5. To serve, place a peach half in the centre of a plate and add some goat curd cream on top. Sprinkle with toasted almonds and drizzle over the rest of the caramel from the pan. Garnish with a sprig of thyme.