Fresh ripe peaches oozing with summer goodness cooked in a vodka and maple syrup sauce, topped with crunchy pistachio nuts and a fresh burst of tarragon leaves is a winning combination. Quick, easy and super delicious.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ripe peaches, halved, pit removed with teaspoon to make a well
- 8 teaspoons vodka
- 4 tablespoons maple syrup
- 3 tablespoons shelled pistachios, roughly chopped
- 1 tablespoon fresh tarragon leaves
- Store-bought vegan vanilla ice cream, for serving
Instructions
- Heat a grill pan over a medium-low heat. Pour in the olive oil.
- Place the peaches cut-side up in the grill pan. Carefully pour 1 teaspoon vodka into each well and allow to cook on a gentle sizzling heat for 7 minutes; the vodka will heat and infuse into the peaches.
- Spoon 1/2 tablespoon maple syrup into each well, allow to cook for 1 minute. Turn the peaches over, cut-side down, and allow them to cook through and the sauce to caramelize, about 7 minutes further.
- Whilst the peaches are cooking, toast the pistachios in a small dry sauté pan over medium heat, tossing occasionally, until they start to brown a little, about 1 minute. Remove from the pan and roughly chop.
- Serve the peaches on a platter. Spoon over any excess sauce, scatter with toasted pistachios and sprinkle with the tarragon. Serve with vegan vanilla ice cream on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 261 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 3 g |
| Cholesterol | 7 mg |
| Sodium | 16 mg |
Reviews
So delicious!