Need an effortless, yet impressive summer dessert? Look no further than these poached peaches with raspberries and thyme shortbread

How well thyme works in cookies and desserts is a revelation for anyone who has never tried it before. It's delicious with most roasted stone fruits, but works particularly well with this poached peaches recipe.

The soft, yielding fruit contrasts beautifully with the crisp, crumbly cookie, while the thyme ties everything together in a way that feels effortlessly elegant.

Whether served as a light summer dessert or as part of a long alfresco lunch, this recipe is a celebration of seasonal ingredients – and a reminder that sometimes the smallest details make the biggest impact.

Ingredients

• Serves 6
• For the shortbread
  • 7.05 oz plain flour
  • 3.5 oz unsalted butter, softened
  • 1.8 oz caster sugar, plus 1 tbsp extra for sprinkling
  • 1 tsp thyme leaves, plus a few extra sprigs (and flowers, if you have them)
• For the peaches
  • 15.2 fl oz rosé wine
  • 5 fl oz water
  • 4.6 oz granulated sugar
  • 2 strips pared orange zest
  • 6 peaches, not too ripe, halved and stoned
  • 3.5 oz raspberries

The Homes & Gardens method

1. For the shortbread, preheat oven to 340°F fan, Gas Mark 3.
2. Put the flour, butter, sugar and thyme leaves in a large bowl. Use your fingers to combine, until the mixture looks like rough breadcrumbs.
3. Line a tin, around 15x10 inch, with baking parchment. (Tin size doesn't need to be exact.)
4. Tip the mixture into the tin and press down with your fingers to make a compact, even layer.
5. Chill for 20 minutes then bake in the oven for 20-25 minutes until golden.
6. Sprinkle immediately with 1 tbsp sugar and thyme leaves.
7. Use a sharp knife to cut into triangles or diamonds. Set aside to cool on a wire rack.
8. For the peaches, place the rosé wine, water, sugar and zest into a wide shallow pan, where the fruit can be poached in a single layer.
9. Slowly bringing to a simmer for 15-20 minutes, turn them every so often, so they cook evenly. The cooking time will depend on how ripe the peaches are – you'll know they're ready once the tip of a sharp knife can pierce the flesh with little resistance.
10. Use a slotted spoon to lift the peaches onto a wide dish, pulling off their skins once they're cool enough to handle.
11. Bring the liquid in the pan to the boil and reduce it to a syrup.
12. Leave to cool before serving with shortbread.

If you are presenting your summer lunch bounty on a table, but are wary of flies attacking your dessert before you can get to it, investing in a cover – such as this Winston Porter Craignamaddy glass cover from Walmart – is certainly worthwhile.