This was a lunch dessert we had for the last two weeks.  It's been put to bed for now, but I really like the simplicity of the plating.  It's clean, easy to eat, and showcases the star of the show -- the ice cream.  Co-starring is a moist hazelnut financier, baked in a foil cup then broken into random shards.  For this application, I prefer to bake individual financiers because the crust to interior ratio really adds necessary texture to the dish.  For a little piquancy, thin slices of pickled peach curl up and nestle among the fragments of cake.  A sprinkling of burnt hazelnut shavings add unexpected smokiness.  The globe of ice cream gets annointed with a drizzle of peach puree to reinforce the main flavor and some lemon thyme to add herbal brightness.  This is summer!