This easy recipe I came up with because I had a lot of peaches, about to go bad and no time to make them into a dessert. I had the cream in the fridge already so thought of peaches and cream! You could jazz this up to be a beautiful dessert with some toasted nuts and nice looking layers, or keep for breakfast and eat with yoghurt or porridge, adjust the sweetness accordingly. Once their cooked they’ll keep a little longer than fresh so it’s a good way to extend their fridge life.
This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
Chop your peaches into 1cm wedges or chunks. Mix the peaches in a large bowl with the maple syrup and spices. Heat a large non-stick frying pan and transfer the peaches to the pan. If you’re doing as wedges I would make sure they can all lie flat so you may need to do two batches. Cook on a medium high heat for about 3-4 minutes, turning them after a couple of minutes so they can colour evenly. You want to cook the peaches enough to take on colour and become a little caramalised but to still keep their shape.
For the vanilla cream simply blitz the ingredients in a high speed blender for about a minute until smooth. Taste for sweetness and adjust as you like.
Divide the peaches between bowls and top with a cashew cream. You can store extra cream in the fridge for a week, it’s delicious served with all sorts of desserts of as a fruit topping.
Vanilla cashew cream
140g cashews, soaked minimum 4 hours
70ml filtered water
30-50ml maple syrup – adjust to taste
1 tsp vanilla powder / seeds 1 vanilla pod
Peaches
4 peaches
2 tbsp maple syrup
1 tsp vanilla powder
1 tsp cinnamon
¼ tsp ground ginger