Peach Melba with Cashew Cream. Recipe and Video.

Autumn is coming to New Zealand. Don’t miss your chance to grab some last season peaches. Those ripe and sweet fruits inspired me to create this warming and delicious dessert. I will miss you, summer! Don’t go away.


2-3 Serves

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

For cashew cream:

  • 1 cup raw cashew (soaked for 2 hours)
  • 2 Tbs agave syrup (or 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 up to 200C.

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

Place the peach halves cut side down to a baking tray lined with

parchment paper. Drizzle agave syrup over the peaches. Bake in

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

*Cooking time will vary depending on ripeness of the 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 the mix is too dry.

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



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