POACHED PEACHES
WITH ALMOND CREAM
POACHED PEACHES
WITH ALMOND CREAM
Poached peaches with almond cream
Ingredients
Poaching Liquid
- peaches
- water
- sticks of cinnamon
- vanilla
- lemon peel
- apple juice
- pinch of salt
- agave syrup or brown sugar
Almond Cream
- 1 cup of white almond
- 2 cups of oat or almond milk and 2 cups of water
- 2 tbsp of agar agar powder or 4 tablespoons of agar agar flakes
Instructions
- In a large pot prepare the poaching liquid. Water, cinnamon sticks, lemon peel, pinch of salt, apple juice, vanilla, agave syrup or brown sugar.
- Cut the peaches in half and discard the stone.
- Place them in the pot with the interior facing up. They don’t have to be completely covered with liquid. Simmer until tender but not too soft.
- Prepare the almond cream.
- Soak 1 cup of white almond ( if you do not have them you have to boil the almond with skin for 1 minute in boiling water, drain them and cool them down quickly. Then peel them. The skin will come out very easily ) in warm water for 1 or 2 hours.
- Drain and blend them with 2 cups of oat or almond milk and 2 cups of water. Start with a small amount of liquid then add the rest when the almond are all blended. Use the high speed blender to get a smooth liquid.
- Place it in a pot and add a pinch of salt and 2 teaspoons of agar agar powder or 4 tablespoons of agar agar flakes.
- Bring to boil and simmer for 5 minutes. (longer until the flakes are dissolved if you use them )
- Add agave syrup to sweeten and post in a flat large dish to set and cool in the fridge.
Notes
When hard blend ( in a robot machine ) until creamy and smooth. Add more milk by blending it if necessary.
An alternative to this recipe is:
Soak the almonds in hot water for 2 hours. Drain and blend them with syrup, vanilla and little lemon juice...adding slowly little milk or water until creamy.
Soak the almonds in hot water for 2 hours. Drain and blend them with syrup, vanilla and little lemon juice...adding slowly little milk or water until creamy.