Roast Peaches with Coconut Walnut Sauce Recipe
Roast Peaches with Coconut Walnut Sauce is a recipe made from peaches cooked in a walnut and coconut cream sauce that makes a delectable dessert for parties. Once I was asked what my favourite food was. I replied, “A perfectly ripe sweet peach.” It is an essential part of a Chef’s life to fall in love with dense sweet peaches. Feel free to substitute peaches with plums or apples or pears if peaches aren’t your favourite.
If you like this recipe, try more recipes with peaches
20 M
40 M
60 M
4 Servings
Ingredients
-
Ingredients for the sauce
- 1 tablespoon Butter
- 4 tablespoons Walnuts , powdered
- 120 ml Coconut milk Ingredients for the peaches
- 2 teaspoons Butter
- 2 tablespoons Sugar
- 1 Peaches , sliced (I used canned, after draining the slices) Ingredient for Garnish
- 3 tablespoons Walnuts , crushed
- Mint Leaves (Pudina) , few
How to make Roast Peaches with Coconut Walnut Sauce Recipe
To make the Roast Peaches with Coconut Walnut Sauce, we will first make the sauce.
For the sauce, heat butter in a frying pan over low flame. When the butter melts, add walnut powder and cook, stirring continuously till the walnuts smell lightly roasted.
Gradually stir in coconut milk and cook, stirring continuously till the sauce simmers. Remove from flame and keep aside.
For the peaches, heat butter in a frying pan over medium flame. Add sugar and cook till the sugar is caramelised to rich golden brown. Add peaches and toss well to coat. Roast in the pan for a minute.
To serve, divide the sauce equally over 4 dessert plates and spoon peaches over it. Sprinkle with walnuts and mint and serve immediately.
Sprinkle with walnuts and mint and the Roast Peaches with Coconut Walnut Sauce immediately.
Chef Vikas Khanna
Vikas Khanna, one of the biggest names today among Indian chefs, is a big foodie and loves trying out different cuisines while experimenting with new cooking techniques. An award winning Michelin Starred Indian chef, restaurateur and avid food writer, Vikas Khanna is one of the fittest chefs around, epitomizes the ‘Fit Foodie’ and lives by this principle every single day. He is also an active supporter of different relief efforts and awareness issues. He has authored several books, including “The Spice Story of India” and “Modern Indian Cooking”. Of which, Vikas's cookbook "Flavors First" won the Benjamin Franklin Award and his cookbooks "Savor Mumbai", "My Great India" and "Khanna Sutra" won the Gourmand World Cookbook Awards.
