Caramelised Peaches with St Tola Divine Cream

Carmelised peaches recipe Carmelised peaches recipe

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

4 people 15 minutes 20 minutes


  • 60 g Almonds slivered
  • 50 g Butter
  • 120 ml Fresh Cream
  • 2 tsp Honey
  • 80 g St. Tola Divine Goat Curd
  • 3 sprigs SuperValu Fresh Thyme
  • 1 tbsp SuperValu Icing Sugar
  • 1 tbsp SuperValu Icing Sugar
  • 2 - SuperValu Peach halved and stoned


  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.
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