Roasted White Peaches with Honeycomb and Vanilla Ice Cream

Steps

1. 1

   Preheat oven to 425°F.

2. 2

   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 25-30 minutes, or until peaches are slightly softened and have released their juices.

3. 3

   Meanwhile, lightly spray a small baking sheet with nonstick spray.

4. 4

   In a medium saucepan over high heat, bring remaining sugar, honey, and 2 tbs. water to a boil. Stir constantly.

5. 5

   Reduce heat to medium-high and cook, without stirring, for about 5 minutes or until a candy thermometer reaches 305*F.

6. 6

   Remove from heat and whisk in baking soda just until blended and mixture begins to bowl.

7. 7

   Gently pour hot mixture onto prepared baking sheet and cool.

8. 8

   Break honeycomb into small pieces and reserve in an airtight container.

9. 9

   Spoon 1/2 Cup Breyers® Natural Vanilla Ice Cream into each of 8 bowls. Top with warm roasted peaches and warm juices.

10. 10

    Sprinkle honeycomb pieces and serve immediately.