.Want to go directly to the dessert recipe? click here to skip to the recipe for these roasted peaches with muscovado and rum
Summer is here, which basically implies eating a ridiculous amount of summer fruit and daily frozen treats in my little world. For real. My entire summer basically revolves around these two “food groups”, if we can call them that.
Peaches are actually what I look forward to the most, peach fuzz and all. I want to eat every variety, and I want to eat them every day. My go-to summer snack, sometimes twice a day, is a big, fresh peach with a handful of nuts. I slice the fruit off the pit, but still eat the slices with my hands. The juices run down my arms all the way to my elbows. I become a sticky mess from eating peaches but that’s part of my summer ritual for as long as I can remember.
For this recipe, I took my go-to summertime snack of peaches and nuts, and I took it to a whole other level. I roasted peaches with muscovado, coconut oil (the good kind that tastes like a tropical vacation), and a splash of rum because you can’t go wrong adding rum to a baked fruit dessert.
I paired these roasted peaches with So Delicious Cashewmilk Salted Caramel Cluster frozen dessert for an easy summer time treat. It’s like taking my fave summer snack and making it WAY BETTER! These roasted peaches would also go really well with the Creamy Cashew or the Very Vanilla flavours. I love the Salted Caramel Cluster flavour because it’s got lots of specks of dark chocolate and chunks of toasted cashew, making this flavour a real treat! The muscovado and coconut oil melt onto the peaches as they roast in the oven, creating a lovely dark caramel sauce that ties everything together.
This recipe takes 5 minutes to throw together, making it perfect for those lazy, hazy summer days when you want to make a treat but you don’t want to slave away in the kitchen. Easier than pie à la mode, but just as satisfying. Plus it’s all gluten-free and vegan too!
Let’s take a moment to discuss dairy-free frozen dessert products. I’ve tried a lot of them because I’m obsessed with frozen treats and I like to try everything at least once. I will refrain from naming the brands, but there are some that are… well… not so good. Too often, I find brands tend to compensate for the absence of dairy with an excess of sugar and a crazy, freaky amount of stabilizers, gums, and starches, so much so that these products have an odd mouthfeel and seemingly don’t melt. I kid you not. Some may also have a watery, dilute flavour. It’s all a real shame.
On the bright side, I finely found a dairy free frozen treat that I really like. So Delicious cashewmilk frozen desserts are not overly sweet (yay!). They are creamy, deliciously nutty, and they melt at a “normal” rate. I know it seems weird to point this out, but non-melting frozen desserts are a real problem, if you ask me: the meltiness of frozen treats is a welcome summertime challenge and half the fun!
To find out more about So Delicious, click on the So Delicious website. And to check out where to purchase the So Delicious cashewmilk frozen desserts, visit the So Delicious store finder page. It would pair nicely with a whiskey peach crumble pie too. Just sayin’. Or perhaps you could use it to make homemade ice cream sandwiches.
Roasted Peaches with So Delicious Cashewmilk Frozen Dessert
- 6 large peaches halved and pitted
- 50 grams (¼ cups) muscovado sugar
- 30 mL (2 tbsp) spiced or dark rum
- 10 mL (2 tsp) extra virgin coconut oil melted
- 500 mL (1 pint) So Delicious Cashewmilk Salted Caramel Cluster Frozen Dessert
- Preheat the oven to 350ºF.
- Arrange the peach halves, cut side up. Sprinkle with muscovado sugar, then drizzle with spiced rum and melted coconut oil. Cover the dish with foil.
- Bake the peaches for about 20 to 30 minutes with the foil on, then uncover and bake for an additional 10 to 20 minutes. The baking time is entirely dependant on how ripe your peaches are. If your peaches aren't ripe, they may take even longer. You want the muscovado sugar to melt and form a sauce and the peaches to be nice and tender so that you can eat them with just a spoon. Feel free to sprinkle a little water around the peaches if you find the caramel sauce is getting too dry. You don't want it to burn.
- Serve the roasted peaches warm with scoops of So Delicious Cashewmilk Salted Caramel Cluster Frozen Dessert.
This is a sponsored conversation written by me on behalf of So Delicious. The opinions and text are all mine. I was compensated monetarily. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
Comments submitted may be displayed on other websites owned by the sponsoring brand.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.