We learned how to make this delicious vegan dessert when Alison Cayne of Haven’s Kitchen came to town and taught us a cooking class (see the full story here). Her poached peaches and coconut whipped cream make for the perfect summertime dessert! Discover more of Alison’s fun recipes in her new book The Haven’s Kitchen Cooking School.
photographed by buff strickland
rosé poached peaches
1 bottle rosé
2 cup honey
4 whole star anise
1 vanilla bean, split
One 2-inch strip of citrus peel
One 2-inch piece of fresh ginger, sliced lengthwise
3 firm but ripe peaches, halved and pits removed
1 to 2 cups of water
¼ cup pistachios, roughly chopped
mint leaves for garnish
whipped coconut cream
Place a medium, wide bottomed pot or dutch oven on the stove and add the rosé, honey, star anise, vanilla, citrus peel, and ginger and stir to combine. You want to use a pot that will fit all six halves of the peaches in an even layer. Place the peaches in the liquid, cut side facing up and add enough water to cover the peaches by about half an inch. Bring the poaching liquid to a simmer over low heat. Cook until the peaches are tender, about 30 minutes depending on the ripeness of the peaches. With a slotted spoon, transfer the peaches to a platter and chill in the refrigerator until ready to serve. Continue to simmer the liquid for 10 to 12 minutes, or until the sauce thickens enough to coat the back of a spoon. The liquid will reduce to about 1 cup.
To serve, place a large dollop of coconut cream in the bottom of each bowl and top with half a peach, a drizzle of reduced syrup, pistachios and mint.
coconut whipped cream
4, 5.4 ounce cans of coconut cream (or 2 cans full fat coconut milk)
¼ cup honey
1 vanilla bean, seeds scraped
Chill the coconut cream or coconut milk in the refrigerator for at least 2 hours.