Roast Peaches with Lavender & Coconut Salted Caramel

Name: Roast Peaches with Lavender & Coconut Salted Caramel
Yield: Serves 4 to 6
Ingredients: Pinch of good-quality sea salt, such as fleur de sel or Maldon; Pinch of good-quality sea salt, such as fleur de sel or Maldon; Pinch of good-quality sea salt, such as fleur de sel or Maldon; 6 ripe peaches, halved and pitted; Lavender sugar, for sprinkling; Lavender flowers, to decorate (optional); 1⅔ cups [400 ml] canned coconut milk; ¼ cup [50 g] brown sugar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Choose ripe, in-season peaches for this.

Ingredients

6 ripe peaches, halved and pitted
Lavender sugar, for sprinkling
Lavender flowers, to decorate (optional)

Dessert
Vegan
Gluten-free

Method

To make the coconut salted caramel, heat the coconut milk and sugar in a wide-bottomed saucepan over very low heat for an hour or so until it caramelizes and thickens. Stir occasionally. Then transfer to a pitcher, adding a little sea salt. Meanwhile, preheat the oven to 350°F [180°C].