It is known for giving a contemporary taste to many traditional English and French dishes.  Here is the hotel’s recipe for Baked Peaches with Honey-Basil Ice Cream, made specifically for two people, found in Sharon O’Connor’s book, Dinners for Two.

2 firm ripe peaches
3 tablespoons butter
2 tablespoons honey
1 teaspoon ground cinnamon
¼ cup heavy (whipping) cream
1 bunch basil, stemmed and chopped
1 tablespoon butter
Fresh lemon juice to taste
Honey Basil Ice Cream (recipe follows)
Basil sprigs and ground cinnamon for garnish

Drop the peaches into boiling water for 10 seconds.  Remove the peaches with a slotted spoon and place them in cold water, then peel away the skins.  Cut the peaches in half and remove the pits.

Preheat the oven to 350F.  In an ovenproof sauté pan or skillet, heat the butter over high heat; add the peaches and cook until lightly browned.  Sprinkle with cinnamon and honey and place the pan in the preheated oven. Bake for 5 to 7 minutes.

Remove the peaches from the pan with a slotted spoon and drain off the excess butter.  Return the pan to the heat, add the cream, and bring to a boil.  Remove the pan from the heat, add the fresh basil, then incorporate the butter to give the sauce a shine.  Add a dash of lemon juice if desired.

Serving:  Arrange the peach halves on 2 dessert plates.  Spoon the sauce over.  Garnish with basil leaves and dust with cinnamon.  Serve with the honey-basil ice cream.

Honey-Basil Ice Cream

2 cups milk
2 bunches basil, stemmed and chopped
5 egg yolks
1/3 cup sugar
½ cup heavy (whipping) cream
¾ cup honey

In a heavy saucepan, bring the milk and basil just to the boiling point, then remove from the heat.  In a mixing bowl, whisk the egg yolks and sugar together until the mixture is a pale yellow.  Whisk the egg mixture into the hot milk.  Whisking constantly, return the saucepan to moderate heat and cook until the egg and milk mixture gradually thickens and coats the back of a spoon.  Do not bring to a simmer or the eggs will curdle.

Remove the pan from the heat and pour the custard into a mixing bowl.  Add the cream and honey.  Let the mixture stand for 10 minutes to blend the flavors.  Strain through a sieve and pour into an ice cream maker.  Freeze according to the manufacturer’s instructions.

Source: Dinners For Two