This is a sponsored post written by me on behalf of Breyers. All opinions are 100% mine.
Roasted White Peaches with Honeycomb and Vanilla Ice Cream.
How’s THAT for a recipe title, huh? Don’t let the term “honeycomb” scare you off. It’s not really that waxy hexagon shaped thing dripping with honey fresh from a bee hive. But it’s close. The airy, crunchy texture pairs so well with creamy vanilla ice cream and roasted peaches drenched in their own sweet juices.
Seriously, it’s summer in a bowl.
Breyers is celebrating its 150th birthday and has partnered with celebrity chef Curtis Stone (you know, the guy that ambushes people in the grocery store and then goes home with them to cook an amazing meal?) and his wife, actress Lindsay Price Stone, to create 12 recipes featuring Breyers Natural Vanilla. There’s one for every month of the year!
I made the Roasted White Peaches with Honeycomb and Vanilla Ice Cream because it’s the dessert of the month for July. But you know I’m partial to s’mores, so the S’mores Ice Cream Birthday Pie with its insane pile of marshmallow meringue also caught my eye. I’m thinking I’ll need to work through each one of the 12 recipes. 🙂
This honeycomb candy is the perfect example of the little touches that take a recipe from “good” to “WOW!” I’ve never made this before, but it was simple to do and added a fantastic crunchy texture to this summer dessert. My husband thought it tasted like marshmallows with a honey flavor. I just got a kick out of how quickly the baking soda turned the sugary syrup into a science project. 🙂 The air pockets it creates makes the candy light and crunchy.
Roasted White Peaches with Honeycomb and Vanilla Ice Cream
- 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
- Preheat oven to 425°F.
- In a small bowl, whisk 3 tbs. sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist. Arrange peaches, cut side up, in a 13x9-inch baking dish. Pour 2/3 cup water into dish. Sprinkle lemon sugar mixture over peaches and roast for 25 to 30 minutes, or until peaches are slightly softened and have released their juices.
- Meanwhile, lightly spray a small baking sheet with nonstick spray. In a medium heavy saucepan 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. Gently pour hot mixture onto prepared baking sheet and cool. Break honeycomb into small pieces and reserve in an airtight container.
- 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.
Breyers is now sourcing their milk and cream from cows not treated with artificial growth hormones* and the vanilla is real and from sustainably farmed Rainforest Alliance Certified™ vanilla beans. Little things like that take what might be considered a “boring” vanilla ice cream and elevate it to a creamy, flavorful dessert that you can feel good about serving to your family.
For more great recipes using Breyers ice cream, find them on social media and then grab a carton at your local grocery store-they are available nationwide! You can also check out this delicious “Stars and Stripes” sundae I made last summer. I’ve used that recipe for strawberry syrup over and over again!
*Disclaimer: Suppliers of other ingredients such as cookies, candies & sauces may not be able to make this pledge. The FDA states that no significant difference has been shown between dairy derived from rBST-treated and non-rBST treated cows.
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