Tags

, , , , , , ,

The traditional thinking is that anything that tastes great costs an ass-load of calories. And probably isn’t that healthy for you.

Well, baby, throw that out the door. I’ve got the dessert that is healthy, provides protein, and good fruit sugar and is plenty yummy. Oh, yes, that’s right.

key_photo_peach_cream

It’s baked peaches and cashew cream.

You won’t even have to start up the grill for this one. Plus, the baking part makes your house smell like a homey-cinnamon-peached pie. OOoooooooooyeeeessssssss!

Did I mention it’s super easy too … only peaches and cashews, a bit of sweetner, cinnamon and vanilla … does life get any better?

Here are the deets:

The first thing you do before anything is get the cashews soaking in water.

The first thing you do is get the cashews soaking in water.

First, make the cashew cream (you can do it ‘the day before’ and store in fridge.)

  • Make sure you have one peach per person served — and about 1/2 cup cashews. (You probably have a sweetener, i.e. honey, stevia, etc…vanilla extract and cinnamon).
  • Soak — for at least an hour or two — or even overnight — the entire bunch of cashews in a mixing bowl. (Cover the cashews with filtered water so that the water line is about double the amount of cashews…so for 1/2 cup cashews you need about 1 cup of filtered water.)
  • Drain off water from soaked cashews, so you just have the engorged cashews.
  • Engorged cashews go into the food processor.
  • Add more filtered water to cashews in processor, just a little water at a time. (I added about 1 TB at first, and pureed. Then another tablespoon. Until you get the consistency of cream you like.)
  • Add sweetener, if you like. (You could skip this step, just depends how sweet you want the cream. I added about a half a packet of stevia, which was fine. You could use honey, real sugar, brown sugar, agave, dates, date sugar … sky’s the limit here.)
  • Store cream in fridge, until ready to serve.
Cashew cream blended in food processor. More water = thinner cream.

Cashew cream blended in food processor. More water = thinner cream.

The peach has a 'butt' and you want to cut along its 'crack.' If the peach is really ripe you'll cut the seed in half. If it's a little less ready, you might get the entire seed left in one half. (It's ok to bake the seed too.)

You want to cut along the ‘crack’ of the peach. If you hit the seed, press the knife right or left as to extract the seed from one of the halves. It’s ok if the seed remains in the other half.

Line baking dish with parchment paper. Expose insides of peach and sprinkle with cinnamon and vanilla. If you do this before your guests arrive they get the gift of a yummy smelling house.

Line baking dish with parchment paper. Expose insides of peach and sprinkle with cinnamon and vanilla. If you do this before your guests arrive they get the gift of a yummy smelling house.

PEACH PREP:

  • Wash and slice peaches by cutting them at their natural ‘slit.’
  • Line a clear glass 9 by 9 baking dish with parchment paper.
  • Place peach halves in glass baking dish so that the fleshy, seeded part is facing up and the skin is touching the parchment.
  • Sprinkle cinammon on the part facing up and dab on each one a bit of vanilla extract.
  • Bake peaches for 40 minutes on 390 degrees. (This amount of time yields some really soft, juicy peaches, which I like.)
  • Remove baking dish and peaches from oven. Spoon peaches into dessert bowls. Dollop on your cashew cream. You can sprinkle on some walnut pieces or some more honey, sweetener. (A piece of mint is a nice touch of green too.)
  • Watch the smiles on your guests faces. Enjoy!! Mangia!