Intro

What's WIDE CIRCLE COOKING about?
I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Baked peaches with frozen pistachio butter


 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.

Serves 4

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
Cinnamon

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.