Baked Peaches with Pistachio Frangipane and Lavender Syrup.

I am not lying when I say this is the most yummy dessert I have ever made and I am a chocolate girl through and through. The ripe juicy peach with the fragrant herbal lavender and the crunch of the caramelised pistachios is heavenly. Then add a dollop of vanilla coconut cream on top and well, what else can I say?
This is my new summer classic and I have already made it several times this summer, in fact I may even make it again today!

Ingredients:

4 Ripe Peaches halved and the stone removed.

Frangipane:

1/4 Cup of Coconut Sugar
1/4 Cup of Margarine
1/2 Cup of Finely Chopped Pistachios
1/4 cup of Plain Flour
1 Tbsp of Soya or Nut Milk

Syrup:

1/4 Cup of Water
2 Tablespoons of Coconut Sugar
3 Sprigs of fresh or dried Lavender

Coconut Cream:

1 Carton of Blue Dragon Coconut Cream
1 Tsp of Vanilla Bean Paste

First of all pop your carton of coconut cream in the fridge to get super cold!
Then take your halved and destone peaches and pop them in an oven proof dish.
Prick them several times with a fork as this will help them release some of their juice and cook better.
Add the 1/4 cup of water to the oven proof dish underneath the peaches, along with the two tbsp of coconut sugar and finally scatter the lavender springs around the peaches pressing them down into the sugar water at the bottom of the dish. This water will thicken slightly as the peaches cook and the sugar melts to take on the lavender scent and the peach juices.

Next in a bowl add the pistachios, coconut sugar and mix in the margarine to form a paste. Add the soya milk then add the flour and mix to combine.

Take a teaspoon and spoon in a good heaped amount of the mix into each peach cavity.

Pop in the oven for 25mins at 180 or until the peaches are cooked and the fragipane is nicely browned. You can test the peach is cooked by placing a shape knife into one. The peach should not resist the knife.

While the peaches are cooking, empty your cold coconut cream into a bowl (if there is any coconut milk which is watery drain it into another bowl and use in curry or a hot chocolate) add the vanilla and whisk through. Pop it back in the fridge until you are ready to serve.

To assemble pop two peach halves in a bowl. Spoon over some of the lovely lavender syrup juices and top with a dollop of cool creamy coconut vanilla cream. Bliss.

The coconut sugar in this recipe was supplied by Coconom. Coconut sugar has a wonderful caramel flavour and is full of potassium, magnesium, zinc, iron and some B vitamins. It is also a low GI sugar which makes it a healthier alternative to usual sugar.
To find out more about Coconom visit www.coconom.com