Grilled Peaches with Ginger Cream & Walnut Praline
Prep Time
25 minutes prep time + time to make cashew sour cream
Number of Servings
4
Ingredients
  • [q:1 1/2] cups Cashew Sour Cream or coconut yogurt
  • 2 tsp grated fresh ginger
  • [q:1 1/2] tsp ground cinnamon
  • [q:1/2] tsp freshly grated nutmeg (optional)
  • [q:1/2] tsp vanilla powder
  • Pinch of salt
  • [q:1/4] cup maple syrup or gluten-free brown rice syrup
  • 6 ripe but firm peaches, halved and pitted

For the Praline

  • 1 cup walnuts
  • 2 Tbsp maple syrup
  • Pinch of salt
Directions
  1. Combine Cashew Sour Cream or coconut yogurt, ginger, cinnamon, nutmeg (if using), vanilla, and salt in a bowl. Set aside. (You can do this in advance; cover and refrigerate until ready to use.)
  2. Toast walnuts in a dry nonstick or cast-iron pan over medium heat, stirring frequently, for 3 to 4 minutes, until golden brown. Add the 2 tablespoons of maple syrup and salt and stir to coat. Cook for a minute more, and then tip walnuts out of pan and spread them on a sheet of parchment paper. Once walnuts are cool, roughly chop them.
  3. Heat a grill pan over high heat or preheat a panini press according to manufacturer’s instructions. (The pan must be really hot before you start to grill the peaches.) Lay fruit cut-side down on pan and cook for 3 minutes, or until grill marks appear. Serve with ginger cream, the [q:1/4] cup of maple syrup, and walnut praline.
Nutrition Info
417 Calories, 10 g Protein, 55 g Carbohydrates, 6 g Fiber, 21 g Total fat (3 g sat), 445 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Magnesium, [nutrition:2] Vitamin B1 (thiamine), Zinc, [nutrition:1] Vitamin B3 (niacin), B6, C, E, K, Iron, Potassium