Get ready to impress your taste buds with this delicious and healthy dessert! These grilled balsamic peaches with a raspberry glaze are served with homemade coconut whipped cream and they are the perfect way to satisfy your sweet tooth while keeping things fresh and zesty.
Ingredients
- 4 fresh peaches
- 120 ml fresh raspberries
- 60 ml balsamic vinegar
- 2 tbsp maple syrup
- 1 can coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- 30 g chopped pistachios (optional)
- 1 tbsp toasted coconut flakes (optional)
- Vegan biscuits, crumbled
Instructions
- Preheat your grill to medium-high heat. Cut the peaches in half and remove the pits.
- Place the peach halves cut-side down on the grill and grill for 2-3 minutes until grill marks appear.
- Flip the peaches over and grill for an additional 2-3 minutes.
- In a small saucepan, combine the fresh raspberries, balsamic vinegar, and maple syrup. Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer for 5-7 minutes until the raspberries have broken down and the mixture has thickened into a glaze.
- Remove from the heat and strain the glaze through a fine-mesh sieve to remove any seeds or pulp. Let the glaze cool completely before using it to drizzle over your favorite dishes. Open the refrigerated can of coconut milk and scoop out the solidified coconut cream into a mixing bowl. Using a hand mixer of stand mixer, whip the coconut cream until it becomes fluffy and smooth. Add powdered sugar to the whipped cream and continue to mix until fully incorporated.
- Plate the grilled peaches and drizzle with the balsamic glaze. Top the peaches with a dollop of coconut whipped cream. If desired, sprinkle chopped pistachios or toasted coconut flakes over the top & add crumbled biscuits for an extra crunch.