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Poached peaches with almond cream

Course Dessert
Cuisine Macrobiotic
Keyword almond, dessert, peaches

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.