Part 1 of a 3 part series
Summer fruit has been amazing lately...peaches, nectarines, cherries, and apricots are some of my favorite picks at the Farmer's Market. Although I'm not crazy about the fuzzy exterior of peaches, I love the flavor and the sweet juice that ends up dribbling down my chin when I take a bite.
In my quest for all things gluten-free and dairy-free, I recently churned up some non-dairy roasted peach ice cream. Then it made me think of pie, so I whipped up a "pie-like" topping for it. Heaven!
Roasted Peach Ice Cream makes almost 3 cups
1 pound peaches, halved (orange and/or white)
1 Tbs olive oil
1 Tbs + 1/4 cup maple syrup, divided
1/8 tsp cinnamon
2 tsp cointreau or grand marnier
1 tsp vanilla extract
3/4 cup full-fat coconut milk
Preheat oven to 400.
Toss peaches with olive oil, 1 Tbs maple syrup, and cinnamon. On a parchment or foil lined sheet pan, roast peaches for 20-30 minutes (or until soft). Remove from oven and set aside until cool enough to touch.
Slide skins off peaches. Puree peaches in a food processor. Add cointreau, vanilla extract, 1/4 cup maple syrup, and coconut milk. Blend. Cool peach mixture.
Pour mixture into an ice cream maker. Follow instructions to make ice cream. Move frozen mixture to a freezer safe storage container or enjoy right away!
Although the ice cream is delicious on it's own, this pecan pie like topping really takes it up a notch.
Spiced Pecan Topping makes 2 cups (trust me, you want a big batch)
2 cups raw pecan pieces
2 Tbs maple syrup
1 Tbs olive oil
1 1/2 tsp pumpkin pie spice
Combine topping ingredients. Stir well. Pour onto a foil or parchment lined sheet pan. Toast in oven about 10 minutes, stirring half way through. Cool.
Use on top of ice cream or eat by the handful!