Hey guys! I’m back with an easy and quick summer dessert recipe. If it’s hot where you are, you’ve probably noticed the abundance of cheap peaches in stores right now. They’re in season and so easy to cook with.
What you’ll need:
- 2kg white or yellow peaches (About 4 large ones. Mine were massive. Like grapefruit sized!)
- 4 Tablespoons salted butter
- 2-3 drops vanilla extract
- 1 stick cinnamon
- 1/2 cup good quality rum – I used Kraken. Optionally, use a teaspoon of rum extract OR 1/2 cup red wine.
- 1 cup almond flour
- 1 cup shredded coconut
Slice the peaches into cubes. I kept the skin on, but peeling them is good too.
Get yourself about four tablespoons of butter… …and melt it nice and bubbly in a pot. (Before you ask, the pot is just ancient, not dirty.)
Throw the peaches in there (not literally, we’re dealing with hot butter. It’s a figure of speech.) and sauté them with the cinnamon, butter, rum and vanilla. Keep a close eye on it, because the sugar in the rum and peaches can burn easily. Then you’ll have a delicious smelling fire. Keep stirring until it’s nice and soft. The peaches will also produce a lot of liquid, it’s up to you if you want to drain it. Some people prefer it sloppy!
Pour the sloppy peach mess in a baking pan. It will make your life easier if you line it, or use a pretty ceramic lined one. Now would be the time to drain off any excess liquid to your liking, and bet your weird neighbour he can’t chug it with a rum chaser. Fish out that cinnamon stick too.
Mix the coconut and almond together and layer thickly on top of the peaches. Bake at about 425 until browned. Mine took about 20 minutes, but my oven is also older than some third world countries. Serve warm, with some cream, or crème fraiche if you’re feeling fancy like me. So fancy. I’m so faaaancy.Like this post? Pin it to your recipe boards!