Roast peaches with lavender & coconut salted caramel

Roast peaches with lavender & coconut salted caramel

By
From
V is for Vegan
Serves
4-6

Choose ripe, in-season peaches for this.

Ingredients

Quantity Ingredient
6 ripe peaches, halved and stoned
lavender sugar, for sprinkling
lavender flowers, to decorate (optional)

For the coconut salted caramel:

Quantity Ingredient
400 ml tin coconut milk
50g brown sugar
pinch good-quality sea salt, such as fleur de sel or Maldon

Method

  1. To make the coconut salted caramel, heat the coconut milk and sugar in a wide-bottomed saucepan over a very low heat for an hour or so until it caramelises and thickens. Stir occasionally. Then transfer to a jug, adding a little sea salt. Meanwhile, preheat the oven to 180°C.
  2. Place the peach halves cut side up in a roasting tin and sprinkle with lavender sugar. Roast for 30 minutes.
  3. Scoop a couple of tablespoons of the salted caramel into each bowl, then top with 2–3 roasted peach halves. Garnish with a few fresh lavender flowers, if you like.
Tags:
Vegan
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