Roasted Peaches with Honey Meringue

Roasted Peaches with Honey Meringue

It’s September. So I’ll be eating large quantities of summer fruit until the very last day of harvest. Peaches are still available in my local market and I wanted to create a dessert that brought out their full flavor. The best way to do this is by slow roasting until the juices burst through the skin.

In my dairy-days I would have reached for plain vanilla ice cream to top off this dessert. Alas, those days are done. Dairy is my primary food intolerance. I tried convincing myself for years that one bite here and there wouldn’t hurt. I’ve learned the hard way.  Dairy and I mix as well as democrats and republicans. We make a slight attempt at reconciliation and then decide its best to be separated at all times.

Coconut is the closest way to replicate the creaminess of dairy. It’s rich, smooth and thick enough to satisfy my craving. The only problem is that my husband despising anything coconut. How do I create a creamy topping for both of us to enjoy? Then I thought of meringue. But of course!

Lactose intolerance is a real bummer. Most of the world’s population is not able to enjoy a three scoop sundae without some discomfort. This is all tied to your genes. Your ability to break down lactose is largely dependent upon where your ancestors hail. According to a UC Berkeley study, around 10% of Americans, 10% of Africa’s Tutsi tribe, 50% of Spanish and French people, and 99% of Chinese lack the enzyme lactase, which is necessary to break down lactose.

If you’re not into the whole meringue thing, these peaches would be incredible with a scoop of coconut ice cream.

Honey Meringue

Makes 2 servings.

2 egg whites
1 tbsp honey
1 large peach – cut in half, pit removed 

►Place egg whites in a large mixing bowl and set aside.
►Pour honey in a small saucepan and slowly bring to a simmer over medium low heat. Allow to cook for 10 minutes, stirring occasionally until it turns a golden brown.
►Once the honey is done, bring it over to your mixing bowl of egg whites.
►Using either a stand mixer or a hand mixer, beat eggs at medium speed in a large mixing bowl until frothy. Now with the mixer on high, very slowly stream in the honey mixture.
►Continue beating until stiff peaks form.

►Set oven to broil.
►Place peaches skin side down in a baking dish. Cook for 10 minutes.
►Top each peach half with a scoop of meringue.

Strawberry Coconut Butter

Strawberry Coconut Butter

It’s strawberry season! Summer came a bit late to the northeast this year so we are just now enjoying the first crop of sweet strawberries. It is impossible to pass by this fruit without snatching up at least two cartons so I end up with more than my stomach can handle. I raided my kitchen last night to what I could possibly create. And since it was 10pm, I wanted to make something quick. I grabbed the food processor, some coconut flakes, strawberries and sea salt. Five minutes later I had this incredible fruit butter! Sometimes the recipes that take the least amount of time have the greatest reward.

Strawberry Coconut Butter

Makes 1 cup

1 cup unsweetened flaked coconut

1/2 cup fresh strawberries

dash of pink Himalayan sea salt

►Pour coconut in a food processor and pulse for five to ten minutes. If you have a Vitamix or other high-powered blender you will only need to process for a minute. The consistency should be creamy.

►Add the strawberries and sea salt then pulse until well combined.

►Voila! Store in a glass jar in the fridge. Use as topping for grain-free pancakes or just enjoy with a spoon right from the jar.