This fav recipe is courtesy of @bryantterry and his Vegan Soul Kitchen cookbook. The creamy cashew topping is a rich and delicious introduction to the rest of this heart-healthy dessert.
4 Fresh Peaches
½ C. Balsamic Vinegar
½ C. Freshly squeezed orange juice
2 Tbs. Agave Nectar
For the Creamed Cashews
1 C. Cashews, soaked overnight
½ C. Water
In an upright blender, combine the cashews and water and blend until smooth.
Place the peaches cut side down in a large casserole dish.
In a medium-size bowl, combine the balsamic vinegar, orange juice, and agave nectar. Mix well.
Pour the marinade over the peaches and let them absorb it for 15 minutes.
In a large sauté pan over high heat, add the peaches, cut side down along with the marinade and cook for 3 minutes, until softened.
Remove the peaches to a plate.
Over high heat, continue cooking the marinade, stirring occasionally, until it reduces to a syrup, 3 to 5 minutes
For each serving, transfer two peach halves to a plate, add a dollop of Creamed Cashews, and drizzle some of the syrup over and around the peaches.