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Brulee Peaches with Dairy Free Caramel Sauce

Summer Summer Summer. I'm loving it.

That feeling when you can just pivot in the day and do what feels good with the family... instead of jumping from gym to school to homework to dinner etc. We've named this the 'Summer of Sport' and are plugging into sports we can play together with our kiddos. Golf, Surfing, Jiujutsu ... we are having so much fun.

I find I'm barley cooking, just doing lots of grilling and simple 'bowl' meals. This weekend I was craving a dessert that would give me the Summer feels... but it had to be fresh. Preferably gluten and dairy free. Enter Brulee'd Peaches.

Super simple to make, ready fast, with minimal mess. So we can get on with watching the sunset and telling funny stories.

This Caramel Sauce follows the same method as a traditional Carmel Sauce, so don't be daunted by the 'dairy free' thing.



Raw Sugar

Kerrigold Butter

For the Caramel Sauce:

1 cup full fat (canned) Coconut Milk

1 cup Honey (I like to use a light one)

1 tsp Vanilla essence

2 Tbsp Ghee

1/4 tsp Sea Salt

Vanilla Ice Cream to serve.

Method for the Peaches:

~ Slice the peaches in half and take out the stones.

~ Spread each half with about a teaspoon of Butter then sprinkle with a Tablespoon of Sugar.

~ Place the peach halves on a cookie sheet and broil them on High for about 5 minutes, or until the sugar is bubbling and golden brown.

~ Remove them and allow to cool so they're not hot to touch.

Method for the Caramel Sauce: (you may want to make this ahead of time)

~ Heat the Coconut Milk in a medium sized saucepan until it's lightly simmering. You don't want it to burn so just gently heat it on a medium heat until you see those little bubbles popping up.

~ Add in the Honey and continue to cook on medium- low heat, stirring constantly with a whisk.

~ Continue simmering the Honey and Coconut Milk together for about 8-10 minutes. It will bubble and boil, but don't freak out, that's all ok. Just keep stirring so the bottom doesn't stick.

(if the bubbles really start to go nuts, you can slide the pan off of the heat and let the bubbles die down before returning it to the heat again)

~ You will notice the Caramel starting to thicken, until it gently coats the back of a spoon. It's still runny but it's going to get thicker as it cools so don't worry.

~ Stir in the Ghee, Vanilla and Sea Salt.

~ Allow to cool to room temp. This will keep in a jar on the counter for up to a week.

To Assemble:

Stack the Brulee Peach halves on a little plate, top with ice cream, drizzle with Caramel and enjoy!

NOTEs: Wash the Caramel pan right away - it's easier. Line your cookie sheet with Parchment Paper for easy clean up.


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