½ cup caster sugar
3 tablespoons liquid glucose
50 grams butter
¼ cup raw sesame seeds
3 large, firm but ripe peaches or nectarines
1 tablespoon fresh thyme leaves
½ cup white wine
¼ cup honey
good quality bought vanilla bean ice-cream
Preheat the oven to 175˚C
Nougat biscuits: Lightly grease a large flat baking tray and cover with baking paper. Greasing the tray makes the paper stick. Have another large piece ready to place on top.
Put the caster sugar, glucose and butter in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 2 minutes then stir in the sesame seeds and mix well to make a thick paste. The mixture will be pale.
Tip the mixture into the centre of the prepared tray and cover with the second piece of baking paper.
Roll out thinly into a large rectangle but don’t take it right to the edges of the tray as the mixture bubbles up and spreads during cooking. Remove the top piece of paper and bake for 6-7 minutes until golden.
Slide the baking paper onto a large cutting board and leave the nougat for 1 minute to firm up a little. Using a large sharp knife cut the biscuit into the desired shape. I use a metal ruler to get them all the same size. If the nougat becomes too crisp to cut, return it to the oven for a few seconds to soften again. Store the cold biscuits between sheets of baking paper in an airtight container.
Fruit: Preheat the oven to 200˚C. Halve the fruit, remove the stone and place in a baking dish cut side up. Drizzle the fruit generously with honey and pour ¼ cup of wine into the base of the dish.
Roast until the fruit is golden and tender but not falling apart. Baste with the pan juices, adding more wine as it starts to evaporate. Cool.
Syrup: Put the ingredients in a small saucepan and bring to the boil. Simmer until reduced to 1/3 of a cup. Cool.
To assemble: Cut the ice-cream to the same size as the nougat biscuits. Place one biscuit on each plate and top with the ice-cream. Top with another biscuit, off-setting it slightly. Cut each peach half into 3 wedges and stack on top. Garnish with raspberries and drizzle with a little honey syrup. S
Soften the ice-cream and spread into a plastic wrap lined shallow container about 3cm deep. Re-freeze and cut into the same size as the nougat biscuits.
Both the biscuits and the syrup can be made 3-4 days ahead.