This is a really fragrant, light dessert that packs serious flavour and comfort into the cavities of a peach.
It’s all the flavour of a really delicious frangipane tart but without the calorific pastry and heavy feeling. The beauty is, when you can’t resist more of these moreish little morsels, no hesitation necessary and you don’t have to feel so bad about it.
They also make quite an elegant dessert when served with a scattering of toasted almonds and a scoop of vanilla ice cream.
Ingredients: Serves 4
- 4 ripe peaches (preferably ‘just ripe’) or a few more if they’re small
- 1 orange
- 50g vegan margarine
- 50g unrefined caster sugar or equivalent stevia
- replacer powder for 1 egg, mixed with specified water (orgran, Ener-G)
- 50g ground almonds
- Preheat the oven to 190’C/375’F.
- Halve and stone the peaches and place cut side up, snugly in a small baking dish.
- Cream the spread and zest of the orange until creamy then beat in the sugar until fluffy, then beat in the egg replacer until well combined. Finally stir through the almonds to make a creamy batter.
- Divide the frangipane mix between the cavities of the peaches and squeeze over the juice of the orange.
- Bake for 20-25 minutes until the peaches are soft and the frangipane golden and puffy.
- Serve warm.
Veganized from Vegetarian Living, July 2013.