Seared Peaches & Cream with Cinnamon-Toasted Almonds (Vegan + Paleo)
Seared Peaches & Cream
August is basically Christmas here in Niagara because it’s PEACH season! Living in a Northern climate for most of the year forces us Canadians to appreciate fresh fruit season throughout the hot summer months.
At our house, we usually go through two baskets of peaches a week! I keep a big bowl of fragrant and fresh peaches on the counter for easy snacks. But… this Warm Peaches & Cream recipe is our all-time-favourite way of enjoying the juicy fruit.
I quickly sear the peaches to bring out the sweet and juicy flavour. I kick it up a notch by drizzling them with lemony coconut cream and sprinkling with cinnamon-toasted almonds and wild blueberries
It is SO delicious!
My Warm Peaches & Cream is super healthy and makes for the perfect breakfast or dessert. I love having it with a cup of Matcha Latte for the most delicious and soul-soothing afternoon snack.
The Benefits of Peaches (because I totally need to convince you to eat them)
- Rich source of vitamin A, beta-carotene, and vitamin C
- Good source of vitamins E, K, B1, B2, B3, B6 and folate
- Antioxidants help prevent aging and promote faster skin recovery
- Boosts eyesight thanks to the beta-carotene
- Folate during pregnancy helps prevent neural tube defects
- Vitamin C helps with the absorption of iron (crucial in pregnancy)
- Beneficial for cleansing and detoxifying the body
Where Can I Find the Healthiest Peaches?
You may be familiar with the Environmental Working Group’s Shopper’s Guide to Pesticides in Produce (aka the Dirty Dozen and Clean Fifteen). Peaches rank #7 on the Dirty Dozen List meaning they should be purchased organically if possible.
Stone-fruit like peaches, nectarines, and cherries are especially susceptible to pests destroying the crops so they are often heavily sprayed with pesticides. It can be difficult to find a good organic peach that’s still super juicy.
The best advice I can give is: Get to Know Your Local Farmers.
Ask them about their pest management control and how heavily their fruit crops are sprayed. I’m lucky enough to have found a local farmer that, while not certified organic, uses natural and alternative farming practices to reduce their pesticide use.
Seared peaches topped with rich lemony coconut cream and cinnamon toasted almonds makes for the perfect way to enjoy the fresh summer fruit.
10 minPrep Time
5 minCook Time
15 minTotal Time
- 8 peaches, halved and pit removed
- 2 tsp unrefined coconut oil
- ½ cup full-fat coconut cream
- 2 tbsp maple syrup
- 2 drops doterra lemon essential oil (sub 1 tsp lemon zest)
- 1/4 cup raw almonds, crushed
- 1/8 tsp cinnamon powder
- ¼ cup wild blueberries
- Melt the coconut oil in a pan over medium-high heat.
- Place peaches cut side down in the pan. Sear for 3-4 minutes or until golden brown.
- In the meantime, combine coconut cream, maple syrup and lemon in a small bowl (I used my mini food pro). Set aside.
- Once the peaches are seared, remove from the pan and plate.
- Add the crushed almonds and cinnamon to the pan. Dry saute for 2 minutes to toast the nuts.
- Drizzle coconut cream over peaches and top with toasted almonds and wild blueberries.
- Serve immediately.
Save any remaining coconut cream for up to 5 days in the fridge. Add a touch to your morning smoothie!