Honey peach and yoghurt parfait

Preheat oven to 200C. Combine 200gm honey, citrus juice, vanilla bean and seeds in a saucepan and stir over low heat
to combine.

Meanwhile, score peaches, blanch until skins split (30 seconds-1 minute), then refresh and peel. Place in a small roasting pan, large enough to hold peaches snugly, then pour over honey mixture. Roast, basting frequently, until peaches are very tender and glazed (1¼-1½ hours), then cool.

Strain pan juices into a measuring jug (you should have about 150ml) and set aside. Halve glazed peaches, discard stones and coarsely chop flesh. Process three-quarters peach flesh (reserve remaining) and 50ml pan juices in a blender or food processor until very smooth and set aside.

Whisk egg yolks, remaining pan juices and remaining honey in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer and whisk until cold (4-5 minutes).

Place yoghurt in a bowl and whisk until smooth. Fold through peach purée, then egg yolk mixture to combine. Fold through reserved chopped peaches, transfer to a 2 litre-capacity metal container and freeze until firm (6 hours-overnight).

Meanwhile, for honey almonds, combine ingredients in a small saucepan and stir occasionally over medium-high heat until almonds are evenly coated and caramelised (6-7 minutes). Transfer to a lightly oiled heatproof tray, spread in an even layer, cool completely and coarsely chop. Serve scoops of parfait with fresh peach slices, drizzled with extra honey, and honey almonds to the side.