One of my favourite this of this time of year is fresh, local peaches. The are so fragrant and bursting with flavor. Plus they are loaded in vitamin C and beta carotene which are amazing for your skin and helps protect it from UV damage – also perfect for this time of year! Here’s a quick dish I whipped up for some friends at a dinner party that make the perfect, guilt-free summertime snack.
For the peaches:
- 8 Peaches
- 1 tsp cinnamon
- 2 Tbs water
peel and cut peaches into wedges, discarding the pit. Arrange peaches in baking dish adding water and cinnamon and mixing well. Bake in oven at 375 degrees, covered for 15minutes.
For the Candied Pecans:
- 1 cup pecans
- 2 tsp cinnamon
- 3 Tbs maple syrup
In skillet on medium heat, toast nuts until slightly browned, roughly 3 minutes. Add maple syrup, then cinnamon immediately after and stir until well combined and nuts are coated. removed from hear and transfer nuts to a cooling dish. let cool completely.
For the crumble:
- 1 Tbs coconut oil
- 1 cup Rolled Oats
- 3 Tbs maple syrup
- 1 tsp cinnamon
- 1/4 cup shredded coconut, unsweetened
In a large pan, warm coconut oil on medium heat until melted. Add oats and lightly toast stirring constantly. add maple syrup, cinnamon and coconut and continue to stir until well combined. Transfer to a large plate or piece of parchment paper to cool completely.
To assemble:
divide peaches amongst serving plates. top with granola and candied pecans. then top with coconut milk ice cream and serve immediately.
Thank you for sharing Peggy. It looks delish…can’t wait to try it! All the best with your new book too. I know it will do well.
Thanks Susan!!
Yum. … Can you recommend some places that sell pure coconut ice cream?
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