Heat a fry pan (dry, no oil) to a medium/high heat and place the peaches in skin down, cook until browning and flip. Cook for a further 30 secs-1 minute. You want the peaches to be browned and softening but not mush, it should only take a total time of approx. 2 minutes.
Slice the Ruby Bay and place 2 slices on the bottom of the plate.
Top with 3 halves of the peaches.
Toast the walnuts in a dry fry pan on a medium heat for a few minutes until fragrant, stirring frequently to avoid burning.
Sprinkle the walnuts over the top and garnish with fresh thyme leaves.
