Recipe courtesy of Psychologies Magazine (May 2019)
A perfectly ripe peach is hard to find. In this recipe from Vegan for Good by Rita Serano, you can use peaches that are not entirely ripe, which is just, well, peachy! You’ll need a ridged griddle pan or panini maker.
Serves : 4
350ml Coconut yogurt
2 tsp grated fresh ginger
1 1/2 tsp ground cinnamon
1/2 tsp fresh grated nutmeg (optional)
1/2 tsp vanilla powder
Pinch of salt
60ml maple or brown rice syrup
6 ripe but firm peaches, halved and stoned
For the praline :
2 tblsp maple syrup
Pinch of salt
Step One : In a bowl, combine the coconut yogurt with the fresh ginger, cinnamon, nutmeg (if using), vanilla and salt. Set aside. (You can do this in advance and refrigerate).
Step Two : Roast the walnuts in a dry non-stick or cast-iron pan over a medium heat until golden brown. Stir frequently and, after 3-4 minutes, add the maple syrup and salt, stirring to coat all the nuts. Leave to cook for a further minute. Tip the walnuts out of the pan and spread them on baking paper to cool. Once cool, chop them roughly.
Step Three : Now, set your griddle pan or panini maker on high. The pan must be very hot before you grill the peaches. Lay the peaches cut side down on the pan and grill for about 3 minutes, or until grill marks appear. Serve the peaches with the soured cream, maple or brown rice syrup and the walnut praline.