The summer is still not over (at least here in Dubai it is not) and with that is indulging in the seasons last harvest. Using those beautifully ripe peaches you can effortlessly whip up this deliciously simple, no-naughty, dairy free sweet treat.
Baked Peaches With Vanilla Cashew Cream
ingredients
- quarter of a cup (or sixty milliliters) of coconut oil, melted
- quarter of a cup (or sixty milliliters) of maple syrup
- two thirds of a cup (or one hundred and sixty milliliters) of coconut milk
- one tablespoon of lemon juice
- one cup (or one hundred and fifty grams) of cashew nuts, soaked overnight
- half a teaspoon of vanilla extract or powder
- three ripe peaches
- one tablespoon of maple syrup
- two tablespoons of coconut oil, melted
- half a teaspoon of ground cinnamon
- one teaspoon of lemon juice
- coconut flakes, for topping
- sliced almonds, for topping
method
Place coconut oil, maple syrup, coconut milk and lemon juice in a high speed blender and pulse until combined.
Add the cashew nuts and vanilla, and blend on high until smooth and creamy texture is reached. If you need, add more coconut milk.
Allow to set in the refrigerator for one to five hours. Setting the cashew cream in the refrigerator will work to cool and thicken the cream. The longer the cream is set, the thicker it will become.
To prepare the baked peaches, preheat the oven to one hundred and eighty degrees Celsius. Cut the peaches in half and remove the seed.
In a small mixing bowl combine the maple syrup, coconut oil, cinnamon and lemon juice.
Place peaches in the mixing bowl with the syrup and evenly coat the peaches.
Place the peaches in a small oven dish and bake in the oven for twenty to thirty minutes, or until soft to your liking.
Once the cream has set and the peaches are baked and still warm, place the peaches in glassware and layer with cool cashew cream and toppings.
notes
Make the cashew cream first and set in refrigerator before baking the peaches in order to achieve warm sticky peaches with a cold cream.
