Peach season is coming to a close. It’s sad but true. We had a good run this summer and I even managed to get some late summer popsicles in. I feel as though I need to embrace the start of fall and school and sweaters and boots and pumpkin spice lattes. However, it is still hot as a sauna outside so instead, I have decided to meet fall halfway with a little bit of summer. These Roasted Peaches with a Cashew Cardamom Cream do just that! Juicy, drippy, perfectly ripe peaches with a flavourful fall-like cardamom cream. Easy, simple and delicious.
Are you ready to give it a try?
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Cardamom is my favourite spice. Seriously, who needs a pumpkin spice latte when you can have CHAI?! Who is with me? Team cardamom ALL THE WAY. That being said, ground cardamom only lasts a year (which is actually true about most ground spices – time to go through the spice cabinet!?). Anyways, I have the already shelled seeds (not the pods) and grind them in the coffee grinder myself when I want to use them. That gives the spice a longer shelf life and because it is one of the MOST expensive herbs, it is totally worth the extra effort. Take note that in this recipe I used freshly ground so it was very strong. If you are using an already ground version you *might* want to up the amount of cardamom. Start small and increase to your taste buds!
What’s your favourite spice?
Looking for other cardamom recipes? Try these:
Chocolate Covered Dates Stuffed with Chai Ghee
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PrintRoasted Peaches with Cashew Cardamom Cream
A tasty way to use up the last of your peaches- roasted peaches stuffed with a dairy free cardamom cream! Paleo and vegan friendly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: vegan, dairy free, paleo
Ingredients
8 peaches, halved and de-pitted
softened coconut oil for brushing peaches with
2 tbsp coconut sugar
1 cup cashews, soaked
3 tbsp coconut cream
4 tbsp maple syrup
1 tsp lemon juice
1/8 tsp cinnamon
pinch of sea salt
1/4 cup water, plus more to thin
1/4 cup almond slivers, toasted
Instructions
Preheat the oven to 350 F.
Brush your halved peaches with coconut oil and sprinkle with coconut sugar. Spread out, face up on a parchment lined baking sheet.
Drain and rinse the cashews and add them to a high speed blender with the coconut cream, maple syrup, lemon juice, salt, water, cardamom and cinnamon. Blend until smooth using a tamper and scraping down the sides as needed. Taste and add more spices if desired.
Scoop some of the cardamom cream into each peach slice and sprinkle with more coconut sugar. Bake for 25 minutes. Serve warm with toasted almonds.
Notes
*The cashew cream could also be made in a food processor if they have been soaked for long enough and are soft enough. The cream may not come out quite as smooth but still delicious!
**Depending on how fresh your ground cardamom is, you may want to add more. I usually grind mine before using so it is very potent! If you have already ground cardamom you will probably want to increase the amount for more flavour.
Keywords: cardamom, peaches, paleo, vegan, dairy free, roasted
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