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.