This is one of my go-to simple summer desserts. Roasting the peaches with coconut oil makes them sweet and syrupy without needing any added sugar. Enjoy the roasted peaches on their own or serve with toasted nuts for some crunch. This recipe works really well with other stone fruit as well (particularly apricots) or with mixed berries. It also makes a great ice cream topping!
INGREDIENTS
4 peaches, chopped
3-4 tablespoons coconut oil
A dash of ground vanilla
A dash of cinnamon
INSTRUCTIONS
Combine peaches, coconut oil and spices in a Pyrex pan. Bake at 400 degrees for about an hour, stirring occasionally. It’s that easy!
Serves 2
Experiments In Pegan Cooking 