Tuesday, August 21, 2012
Peach Raspberry Almond Parfait
Five years ago, we put in a peach tree, crossing our fingers--and happily, the harvests have been amazing! It seems to go in cycles of every other year, and this year was a good year. We have over a whopping 250 peaches (fresh! home-grown! pesticide-free!) from our tree that we just picked on Sunday. (Throughout Monday, I ate ten peaches. Ten! Fresh! Peaches!)
So, I've been dreaming up some peach recipes! This is a nice snack between lunch and dinner, having layers of both peach almond cream and raspberry lime sauce, with sliced peaches in between. It's also pretty easy to prep. So, without further ado, Peach Raspberry Almond Parfait!
Peach Almond Cream:
3 peaches, pitted, peeled, and sliced into pieces (must be fresh)
1 1/4 c. almonds
That's it! Put the peaches and then the almonds into a blender and blend until creamy. If it's too thin, add more almonds; if too thick, add another peach slice or two.
Raspberry Lime Sauce:
1.5 c. raspberries (measure before thawing)
Juice of 1.5 large limes (or 2 small)
2 tbsp. agave
Pinch of sea salt
Let the raspberries thaw for a while and then blend together. It will be a thick sauce (in the picture, I let it sit too long, so it got thinner).
Peach Almond Cream
Raspberry Lime Sauce
Dollop a bit of Peach Almond Cream in the bottom of a parfait glass. Throw in some sliced fresh peaches and cover with a layer of raspberry sauce. (My raspberry sauce had thawed too much, and got too thin, so I only did one big layer of it with more cream on top. If it's assembled immediately, you can layer the cream and sauce a few times.) Keep layering this way until you reach your desired height in the parfait glass! Enjoy!
This is a nice, sweet treat in the summer, but still light and fresh.
With any luck, this post will be part of 'Slightly Indulgent Tuesdays,' over at the Simply Sugar and Gluten Free blog. This will also be a part of Wellness Weekend at Diet, Dessert and Dogs.
Hope that all of you have a good week!