Thomasina Miers’ recipe fortequila roast peaches and toasted cornbread | The Simple Fix

This crisp cornbread demands to be dunked in sticky roast peaches with boozy cream

Peaches and cream: an evocative pair of words, conjuring up memories of hot summers, blushing fruit and al fresco dinners. Although I love to eat a perfect peach sliced and macerated in delicious white wine and served chilled with pouring cream, a roast peach, sticky with its caramelised juices, is somehow more sultry and enticing for a late-summer treat.

Related: Thomasina Miers’ Californian apricot salad – recipe | The Simple Fix

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