Peach Melba with cashew cream. Recipe and Video.

Autumn coming to New Zealand. And it’s time to grab some last peaches. That inspired me to make the last summer dessert. I will miss you, summer! Don’t go away.


  • 5 medium size peaches
  • 2 Tbs agave syrup (or maple syrup)

For cashew cream:

  • 1 cup raw cashew (soaked 2 hours)
  • 2 Tbs agave syrup (maple syrup)
  • 1/2 tsp Vanilla essence
  • 1/3 cup of water
  • 1 tsp lemon juice
    + Mint leaves and edible flowers for decoration


Preheat the oven to 200C.

Rinse the peaches and rub them dry. Cut them in half and remove the stone.

Place peach halves, cut side down to a cookie sheet lined with

parchment paper. Pour agave syrup over peaches. Bake in

preheated oven until soft to the touch, about 20-30 minutes.

*Cooking time will vary depending on ripeness of peaches so check

after 20 minutes.

For Cashew Cream:

Drain the soaked cashews and rinse thoroughly. Blend all the

ingredients in a high speed blender until it`s really smooth. Add a

few table spoons of water if mix too dry.

Serve baked peaches warm, topped with cashew cream.  Decorate with mint and edible flowers.



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