What's for Dessert? Grilled Peaches with Ginger Cream and Walnut Praline

By Sharon Estep

Ingredients:

½ cashew sour cream (recipe below) or coconut yogurt

2 teaspoons grated fresh ginger

1 ½ teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg (optional)

½ teaspoon vanilla powder

pinch of salt

¼ cup maple syrup or gluten-free brown rice syrup

6 ripe but firm peaches; halved and pitted

Praline:

1 cup walnuts

2 tablespoons maple syrup

pinch of salt

Cashew Sour Cream:

7 oz raw cashews soaked overnight or for 1-2 hours in hot water

1 ½ tablespoons natural plant-based (coconut or soy) yogurt

½ to 1 teaspoon salt (optional)

Drain and rinse cashews. Put in high-speed blender. Pour in ¾ cup water and blend until cashews are smooth (no lumps or grains or left). If you need to add more water begin with 1 tablespoon at a time, however mixture should not be too watery. Add yogurt and blend briefly.

Pour mixture into a clean, glass container. A mason jar is ideal. Jar should be bigger than the amount of cream you have. Once you have poured in cream, it must have room to expand during fermentation.

Cover jar with a piece of cheesecloth or muslin and secure with rubber band or some kitchen twine. Place jar on counter out of direct sunlight. Let ferment for six to 24 hours. Small air pockets are normal during fermentation process. The amount of time it needs depends on the season. The taste should be pleasantly tangy and refreshing.

When done, stir in up to 1 teaspoon of salt, if desired. Store in refrigerator with lid on. The cream will keep for four to five days.

1. Combine cashew sour cream or coconut yogurt, ginger, cinnamon, nutmeg (optional), vanilla, and salt in a bowl. Set aside.

2. Toast walnuts in a dry, non-stick or cast-iron pan over medium heat. Stirring frequently for 3-4 minutes until golden brown. Add maple syrup and salt and stir to coat. Cook for 1 minute more and then spread walnuts on a sheet of parchment paper. Once walnuts are cool roughly chop.

3. Heat a grill pan over high heat or preheat a panini press (the pan must be really hot before beginning to grill the peaches). Lay fruit cut-side down on pan and cook for 3 minutes or until grill marks appear. Serve with cream, praline, and ¼ cup of maple syrup.

Serves 4