These baked peaches make for a dressed up dessert without the fuss. Eaten warm or cold, these juicy peaches are the perfect summer treat. You can serve baked peaches with vanilla (n)ice cream or with the irresistible and also easy to make vanilla cashew cream, which is inspired by the cream I made for my poached pear.
These baked peaches make for a dressed up dessert without the fuss. Eaten warm or cold, these juicy peaches are the perfect summer treat.
- 1 cup cashews (150 g)
- about 8 dates (50 g)
- 1/2 - 3/4 cup oat milk (or any other plant-based milk) (130-150 ml)
- 1 tsp vanilla powder
- a pinch of salt
- a dash of lemon juice
- 3 peaches/ nectarines/ plums (I used vineyard peaches)
- 4 tsp maple syrup
- 1 tsp cinnamon
- pistachios (sliced almonds, ...)
- edible flours
- pureed strawberries for strawberry sauce
Soak cashews (and dates if they aren't soft already) for at least 1 hour in hot- or overnight in cold water.
Drain cashews (and dates) and add to a blender, together with all the other ingredients for the cream (start with 1/2 cup milk and add more only if necessary). Blend until creamy.
Store in the fridge.
Preheat oven to 350 °F (180 °C).
Cut peaches in halves, remove the pit and place on a baking sheet with the cut face upwards.
Combine maple syrup and cinnamon in a small bowl and spread on peach halves.
Bake for 20-30 minutes until peaches are golden and soft.
Serve peaches warm or cold with cashew cream and chopped nuts, edible flowers and berry sauce, if desired.
- As an alternative to baking: Caramelize some sugar (e.g. raw cane- or coconut sugar) on top of the peach halves.
- For the strawberry sauce simply puree some strawberries with a bit of water.
I hope you love this recipe – please let me know in the comment section below! If you make this banana bread, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!