Roast Peaches with Lavender & Coconut Salted Caramel


Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About

Choose ripe, in-season peaches for this.


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


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].