Peaches & Cream

This dessert requires very little preparation and tastes almost too good for words. It’s a great recipe to use while entertaining, since the peaches need to sit in the dehydrator for 4 hours–put them in before your dinner guests arrive and prepare the sauce and keep in the fridge until chow time. To serve simply plate the peach halves and top with a spoonful of sauce and a sprinkle of fresh ground cinnamon. Use the sweetest peaches you can find, ripe and in season for the best possible flavor.

Here’s what you need:

For the Cream Sauce:

• 1 Tablespoon vanilla extract (or use ground vanilla beans)
• 1/2 cup coconut water
• 1 cup pine nuts
• dash of fresh ground sea salt
• 1/3 cup agave nectar

For the Peaches:

• 6 peaches, halved
• 1/2 cup agave nectar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. For the cream sauce: Blend all the ingredients in a high speed blender and store in an airtight container in the fridge.
2. For the peaches: Place the halved peaches on lined dehydrator trays. Combine the agave nectar and spices in a high speed blender until creamy. Spoon over the peaches. Dehydrate at 110 degrees for 4 hours.
3. Assembly: Place 2 peach halves on each plate, spoon on the cream sauce and sprinkle with freshly ground cinnamon.

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