A simple but stunning light dessert of roasted peaches, thyme, sweet tahini cream and kefir
Heat the oven to 200C fan/220C/425F.
Halve and de-stone the peaches, sprinkle with fresh lemon thyme leaves, then with the muscovado sugar. Place on a parchment paper-lined baking tray or in a ceramic dish. Roast cut-side up in the oven for 20 minutes.
Meanwhile, mix one tablespoon of kefir with the tahini, maple syrup and lemon juice until completely smooth.
Remove the peaches from the oven and let cool for five minutes.
Pour the remaining kefir evenly between three shallow serving bowls. Place two peaches in each bowl, spoon over the sweet tahini cream and sprinkle over the almonds and sesame seeds. If there is any cream still in the bowl dot it with a small spoon into the kefir. Eat immediately.
Variations: if not peaches, why not use your favourite in-season stone fruit? Apricots, plums, pluots, cherries, nectarines would all be great with this recipe. Just scale up the number of smaller fruits to 3-4 halves per serving; for cherries, a good handful each.