Caramelised Peaches with Honey Breakfast Bowl (Dairy-Free, Gluten-Free)
GLUTEN FREE II SESAME FREE II DAIRY FREE II SOY FREE II EGG FREE II FISH FREE II NIGHTSHADE FREE II SHELLFISH FREE II PALEO
Nothing says summer quite like a bowl of caramelised peaches with honey for breakfast. Peaches reach their best in the UK during the warmer months, and this recipe gives you a simple way to enjoy them. Cooking the peaches brings out their natural sweetness and makes every bite taste like sunshine.
You can serve these honey-caramelised peaches as they are, or add a handful of homemade granola for a crunchy topping. For something more filling, make a batch of mini pancakes to go on the side. This breakfast feels light but still satisfying, perfect for long summer mornings.
Notes on ingredients for Caramelised Peaches with Honey
Peaches
Use fresh peaches for this recipe, not tinned, as you won’t get any caramelisation on the peaches. You could use nectarines instead if you prefer, or any stone fruit like plums or apricots. Just ensure they are ripe.
Yoghurt
I love anything by the Coconut Collaborative because it has minimal added ingredients and doesn't contain soy, which is fab. It's also thick, creamy, and has no added sugar. However, feel free to choose your favourite brand if you prefer something else.
Toppings
I used pistachios, fresh and frozen berries, and rose petals to decorate the bowl. However, use any nuts. Other toppings could include;
bee pollen ( not vegan)
shaved coconut
raspberries
cacao nibs
sunflower
pumpkin seeds
hemp seeds
granola
muesli
Honey
Try to source either organic or raw local honey where possible. Use another sweetener if this needs to be vegan. Options are coconut blossom nectar, agave, maple, date syrup, to name a few.
Ingredients
Why I love this recipe for Caramelised Peaches with Honey
Apart from being incredibly delicious and healthy, these caramelised peaches taste like sunshine. You know it’s summer when peaches arrive!
This recipe for caramelised peaches with honey takes 10 minutes. You can even batch-cook the peaches and store them in the fridge for breakfasts later in the week.
Eating this breakfast with fruit ensures I get part of my 5 a day, and what a lovely way to eat peaches.
This breakfast not only looks gorgeous, but you can layer the yoghurt and toppings in cute jars, adding sliced peaches in between. It makes for a great grab-and-go breakfast. Take a look at these jars from Amazon here.
FAQ’s
Do I need to peel the peaches?
You don’t have to peel them. The skin helps the peach slices hold their shape during cooking and adds a nice colour. If the texture bothers you, it’s easy to peel them after a quick dip in hot water.
How do I stop the peaches from sticking?
Use a non-stick skillet or add a bit more butter with the honey. Give the peaches space in the pan and avoid moving them until a caramelised edge forms.
What kind of peaches work best for caramelising?
Ripe but firm yellow peaches give the best flavour and texture. Overripe peaches get mushy when heated, while under-ripe peaches are too tart.
Can I make this without honey?
Yes, try maple syrup or agave nectar. These still give a glossy finish and sweet taste. Regular sugar also works, but it changes the flavor.
What can I serve with caramelised peaches?
Spoon them over yoghurt, porridge, pancakes or French toast. They taste great with vanilla ice cream or whipped cream.
Can I caramelise other stone fruits the same way?
Yes, nectarines, plums and apricots work well. Adjust the cooking time based on fruit size and ripeness.
Is this recipe gluten-free and vegan?
It’s gluten-free as written above. To make it vegan, swap the honey for maple syrup instead.
How do I add extra flavour?
Try a pinch of cinnamon, nutmeg or cardamom. A squeeze of fresh lemon juice at the end adds brightness.
Makes 1 portion- 10 mins prep time
Step by Step
Recipe
1 peach sliced in half and stoned
100 g Greek plant based yoghurt
1 tbsp honey
2 tbsp coconut oil
Toppings
pistachios
rose petals ( from waitrose)
a mixture of frozen and fresh berries
extra honey to drizzle
Method
Heat a griddle or frying pan.
Melt the coconut oil in a saucepan and add the honey. Coat the peaches with the honey and oil mixture.
Place the peaches onto the griddle pan and cook for a couple of minutes each side. Leave to the side once grilled.
In a breakfast bowl add yoghurt to one half of the bowl, add the peaches and sprinkle over the toppings.
Serve immediately.
Variations
Try adding cinnamon, ground ginger or mixed spice to the coconut oil mixture for a yummy variation. You could switch up the toppings and or yoghurt you use. Maybe try raspberry yoghurt with peaches and fresh raspberries and sliced almonds instead.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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