Caramelized Peaches w /Lime & Coconut Crème

By KeyIngredient

Warm peaches and cold cream are glorious together while fresh lime adds complexity to the final flavours. Don’t limit this seasonal treat to dessert; try it at breakfast served over hot French toast. Full-fat coconut milk has about 10 g of fat per 65 mL so check the nutrition label before buying.

Ingredients

• Topping
• 1 ⁄2 cup (125 mL) full-fat coconut milk
• 2 tbsp (25 mL) granulated sugar
• 1 ⁄2 cup (125 mL) cold whipping cream
• 1 ⁄4 cup (50 mL) shaved or shredded
• unsweetened coconut
• Peaches
• 1 lime
• 6 medium to large peaches
• or nectarines (see TIP)
• 2 tbsp (25 mL) butter
• 1 ⁄3 cup (75 mL) granulated sugar

Preparation

Step 1

1. Stir coconut milk before measuring. Measure coconut milk into a bowl; stir in sugar to dissolve. Cover and refrigerate until cold and thick, about an hour. Whip cream until peaks form then whip in cold coconut milk. Cover and refrigerate until needed: crème holds nicely for several hours. Toast coconut, watching carefully, in a small frying pan over medium-low heat or under a broiler until golden; set aside.

2. Zest lime and squeeze juice separately; set aside. When ready to serve, peel peaches and thickly slice. Heat butter in a large frying pan over medium heat until hot and bubbly.

3. Meanwhile, in a bowl, toss peach slices all at once in sugar. Increase heat to high; add peaches and sugar. Turn with a spatula for 2 minutes or until just releasing juices. Sprinkle in lime juice; cook another minute or 2.

4. Transfer to heatproof bowls; drizzle with juices in pan. Top with dollops of coconut crème; sprinkle with toasted coconut and lime zest. Serve immediately.

TIP: Skin can be left on both peaches and nectarines, however fuzzy skin is less desirable. Skin can be removed by plunging fruit into rapidly boiling water for 60 seconds. Remove and drop into a bowl of cold tap water. (This can be done 1 to 2 hours ahead.) Then peel and slice.


Serves 4