Stone Fruit in Lemon Thyme Syrup
Peel the peaches before slicing. The syrup may be prepared ahead and refrigerated. Warm before using.
- Bring the water, lemon juice, honey and thyme to a boil on medium. Stir until the honey is dissolved. Simmer until slightly reduced, about 5 to 8 minutes.
- Remove from heat and cover. Stand for 15 minutes for the flavours to infuse. Strain through a fine sieve into a bowl, pressing on the thyme. Meanwhile, lightly toast the almonds.
- Put the fruit in a shallow bowl and drizzle with the warm syrup.
- Serve with creme fraiche and top with the toasted almonds. Garnish with additional thyme sprigs and finely grated lemon rind if preferred.