You probably store season-specific information in the under-the-bed portion of your brain (à la where your sundress supply lives during the winter months): the easiest pumpkin spice latte recipe in fall, the best tea shops in winter, the foolproof ways to deal with allergies in the spring.
And come summer, you are probably all peaches, all the time. If you can recite the 12 ways to put your bulk peach purchase to use in your sleep, you're in luck: Healthy and sustainable British grab-and-go spot Leon has another recipe to throw in the ring, so you can enjoy every last bite of the summer fruit.
Its griddled peaches with cashew cream, featured in the aptly named cookbook Leon: Fast and Free, is not only easy on the eyes and packed with mouthwateringly delish ingredients (cashews, peaches, honey, hey), but it's also simple; other than an overnight soak, the dessert takes just 10 minutes to pull together.
Figuring out how to cook faster than your cardio? That's a seasonless life hack.
Here's how to make this 10-minute peachy keen dessert.
Griddled Peaches with Cashew Cream
Ingredients
1 cup cashews, soaked overnight in plenty of cold water
1 tsp vanilla extract
2 Tbsp raw honey
1 cup raspberries
Juice of 1 orange
2 tsp coconut sugar
4 peaches, halved
A drizzle of amaretto or brandy
1⁄4 cup of toasted almonds
1. Drain the cashews.
2. Blend the nuts in a food processor with about a 1⁄2 cup of water until smooth. Add the vanilla and honey, and continue to blend until you have the consistency of very thick cream. Place in the fridge.
3. Blitz the raspberries with the orange juice and sugar. Strain through a sieve or a cheesecloth to make a smooth sauce.
4. Heat a griddle until it's very hot. Place the peach halves, cut-side down, on the griddle, and cook for a few minutes, until the peach flesh is charred and caramelized. Transfer to a serving dish.
5. To serve, top the peaches with spoonfuls of cashew cream. Drizzle with raspberry sauce and amaretto, and scatter with toasted almonds to serve.
Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering must-try ideas from the Recipe of the Week archive.
To turn this dish into a full-on dinner party, transform your outdoor space into a dreamy oasis, and whip up a batch of sugar-free rosé cocktails while you're at it.
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