Posted in Recipes on 31.08.2018
Roast Nectarines with Nice Cream and Glazed Walnuts
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 2 servings Print recipe?
When I made and photographed this, this was my breakfast. Oh the hard life of a food blogger ? Actually it was light enough to be breakfast but decadent tasting enough to be dessert. And I could honestly eat it every day. When nectarines and peaches are in season, to me there’s no finer fruit. I love ALL fruit but a soft, juicy and sweet nectarine – one where the juice dribbles down your chin as you eat it – THAT is the stuff of heaven.
And you don’t have to adulterate them too much to get something this divine. Just a very simple and dangerously quick vegan ice cream recipe topped with one of my other very favourite things, maple glazed nuts. These are SO easy and SO very moreish. Just toast the nuts in a dry pan along with the maple syrup and you get all that lovely roasted nut flavour with a crisp, sweet shell. Every single time I have to remake these because I eat them all before I’ve taken a single photo.
As for the peaches, you can sear them in a griddle pan first if you choose but it’s absolutely not necessary.
I did it just because it looks pretty and I unashamedly really REALLY want you to make these. And so the prettier they look the more chance there is that you’ll put some bananas in the freezer the night before for that super quick and simple vegan ice cream to accompany your perfectly warm, juicy nectarines and your sweet sweet glazed walnuts. I PROMISE you, you’ll be thanking me if you do.
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If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!
)
And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!
Roast Nectarines with Nice Cream and Glazed Walnuts
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 2 servings
Ingredients
Nice Cream (vegan ice cream)
- 2 large very ripe bananas
- 1/4 cup (70g) smooth almond butter
- 1/2 cup (120ml) unsweetened almond milk
- 1/4 cup (75g) Sweet Freedom Fruit Syrup (can be subbed for maple syrup or agave syrup)
Peaches
- 2 nectarines
- 1 tblsp vegan butter – I use Vitalite
- 1-2 tblsp Sweet Freedom Fruit Syrup (can be subbed for maple syrup or agave syrup)
Glazed Walnuts
- 1/4 cup (30g) walnuts
- 1 tsp Sweet Freedom Fruit Syrup (can be subbed for maple syrup or agave syrup)
- Food processor
Instructions
- You'll need to start several hours before (or overnight preferably) by peeling, slicing and freezing the bananas.
- When the bananas are frozen and you're ready to serve, break them apart as best you can if they're a little stuck together and put into a food processor along with the remaining nice cream ingredients
- Blitz until smooth and lump free, stopping and scraping down the side of the bowl as necessary. Put into a freezer proof container and put in the freezer to slightly firm up while you prepare the rest (see note)
- Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
- Cut the nectarines in half and remove the stone. If you want you can sear the cut sides of the nectarines in a hot griddle pan but it's not necessary.
- Brush the cut half of each nectarine with a little vegan butter and place into a baking tray or dish. Drizzle with 1-2 tblsp Sweet Freedom Fruit Syrup
- Bake for 15 minutes
- While they're baking put the walnuts and 1 tsp Sweet Freedom Fruit Syrup into a small frying pan and stir or toss to coat then cook over a low/medium heat for 3-4 minutes until lightly browned and glazed. Set aside to cool
- Put the roasted peaches onto a plate cut side up, top with a scoop of the nice cream and sprinkle with the glazed walnuts
- Enjoy!
Notes
- You can prepare the ice-cream much further in advance but it does tend to go quite hard when frozen for a long time and can be hard to scoop - which is why I recommend using frozen bananas and blitzing just before you roast the fruit. It then has a few minutes to firm up in the freezer before being scoopable!
- You can still make the ice cream in advance but you'll need to either leave it out for around 20 minutes before serving or give another quick whizz in the food processor
Some products I used in today's post...
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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