Charred Peaches with Bee pollen, and toasted Tobermory hazelnuts

Ingredients:

• 5 large ripe sweet flat peaches
• 60 grams of golden caster sugar
• 150 grams of toasted hand picked hazelnuts
• Sustainable and locally sourced bee pollen (bought at Godalming farmers market)

1. To begin this beautiful sweet light dessert, use a sharp preparing knife, slice your peaches in half, by running your knife around the stone.
2. If your peaches are too hard or not yet ripe, to soften, you can poach them in a light sugar syrup infused with vanilla pod.
3. Dry the cut sided of your peach.
4. Sprinkle with golden caster sugar, using a blowtorch brûlée the peaches. This gives you the most amazing texture of crunchy sugar compared with the subtle sweetness of a fresh peach.
5. De-seed and toast your hazelnuts until they go a beautiful golden colour, using a pestle and mortar crush your hazelnuts.
6. To plate, sprinkle your nuts into the base of an artisan bowl, next add your peach and lastly sprinkle with the bee pollen.
7. This dish is lovely and simple as it is celebrating three ingredients, to transform this dish either serve with freshly cured vanilla ice cream, or a light organic honey infused crème anglaise.