Caramelised Peaches with St Tola Divine Cream

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.