This is a recipe from my mother, ingenious because of its simplicity. However, because you obviously can’t have cream or ice-cream with this, I came up with the frozen pistachio cream idea after reading about nut butters. You could also use almonds, of course, but I like the way the green of the pistachios contrasts with the orange peaches.
For the frozen pistachio butter
100g shelled unsalted pistachios
3 tbsp non-dairy margarine (eg Pure)
2 tbsp icing sugar
For the baked peaches
2 tins peach halves in syrup
Earlier in the day you intend to eat on, grind the pistachios in a coffee grinder (if you don’t have a coffee grinder you could substitute the pistachios for 100g ground almonds). You will probably have to grind in several batches. Place the lovely green nut dust in a bowl with the margarine and icing sugar. Mix with a spoon, then place in the freezer.
An hour before you want dessert, put the oven on at 180C. Put all the peach halves, flat side uppermost, in a baking dish and pour the syrup over. Dust with cinnamon, then bake for 1 hour until brown and the syrup has turned into a gooey caramel. Serve with a dollop of the frozen pistachio butter.