I pictured this dessert in my head long before I executed it. I envisioned raw peach halves filled to the brim with sweet cashew cream. This idea danced around in my head for several weeks.
I bought peaches every week with every intention of bringing this dish to fruition. But the peaches just sat in the fruit bowl and eventually just ended up in my belly…no cashew cream, no dessert. There was something missing.
Until one morning, this article came up on my Flipboard. And I was all — that’s what’s missing! I need to bake the peaches!
So I bought more peaches and set aside four specifically for this dessert.
I call it a dessert because it’s sweet and has jelly-syrup and cookie crumbles on top. But real talk, I did eat some for breakfast one morning because well, peach and jelly. Those are breakfast-y things, right?
Baked Peaches filled with Coconut-Vanilla Cashew Cream
Baked Peaches Ingredients
- 4 peaches
- some melted vegan butter (enough to coat the tops of the peach halves)
Coconut-Vanilla Cashew Cream Ingredients
- 1 cup of cashews soaked overnight and then drained
- 1/2 cup of coconut cream
- 2 tbs sugar
- 2 tbs maple syrup
- 1 tbs almond milk
- seeds from half a vanilla bean
- 1/2 cup of your favorite jelly, jam or marmalade. I used a lemon-raspberry marmalade.
- 3 tsp melted vegan butter (can omit)
- 1-2 tbs of water
Preheat oven to 400 degrees. Halve the peaches and remove the pits. Place the peaches in a baking pan and brush the tops of the peaches with the melted butter. I don’t have a brush, so I just used a spatula with a very flexible tip. Bake for 25 minutes. While that bakes, make the cashew cream and the jelly-syrup.
Throw all the cashew cream ingredients in a food processor and blend until super smooth. I would usually bust out my Vitamix for this, but I decided to give the food processor some love. If you blend for a long time, you’d be surprised how smooth it can get in a food processor. Once smooth, store it in the fridge.
For the jelly syrup, put the jelly in a small pot on low heat. Stir in the melted butter if you’re using it. I put that in because I had leftover melted butter from rubbing it on the peaches. Let it warm and then slowly drizzle in water until you get a syrup consistency of your liking. I used about one tablespoon of water. It depends on how thick your jelly is and whether you use butter or not.
Next, assemble! I put a dollop of cashew cream in each peach and drizzled with the jelly syrup. We happened to have some store-bought vanilla cookies on hand so I crumbled a few of those on top too.
I enjoyed eating this straight from the oven hot because the heat helped melt all the different components together. This ensured that every bite was creamy, sweet and peach-a-rific.