baked peaches with homemade pomegranate molasses!


Well who doesn't love peaches? I have to tell you though, I do get bored of fruit. When you're trying to lay off the cake for a while and climb aboard the fruit train, you have to do something to liven up the journey.

This is a recipe for baked peaches with homemade pomegranate molasses.

uh, YEP. It's not even as hard as spelling pomegranate, and any leftovers can be used in multiple ways (I put a tiny bit in the bottom of a glass and poured lemonade over it. Hi delicious!)

So for the pomegrante sauce, all you need is:
1 pomegranate
3 tsp lemon/lime juice
1 tbsp caster sugar

Then for the peaches you need:
enough peaches to serve however many people you've got, 1 peach per person
some elderflower cordial (optional)
some raspberries (or any berry)
soya margarine
caster sugar

Oh did I mention you could make this in your sleep?

To make the pomegranate molasses, cut your pomegranate in half. Balance a sieve over a bowl and squeeze the pom-half over the sieve to get out as much juice as you can. Once you've squeezed both halves, spoon out the remaining seeds from the skins and put them into the sieve too.

Press the seedy mulch with a big spoon to get the remaining juice out.

Pour the juice into a pan with the lemon or lime juice and the sugar. Bring to the boil, then turn down the heat to a medium level and leave to simmer until it's reduced a bit. It's ready when you stick a metal spoon into it and it kind of coats the spoon with a sticky layer.

Take off the heat and pour into a dish. It'll still be runny at this point but it'll thicken as it cools.



To do the peaches, cut them in half and remove the stones.
Arrange cut side up in a baking dish.


Put a raspberry in each little hole (or any other berry, or don't bother)


If you've got some elderflower cordial like I always have (it's my fave), you could drizzle a tiny bit over them but it's not essential.

Next, put a tiny dot of soya margarine on top of each raspberry, then sprinkle over some sugar.

Grab a big bit of foil and make a little roof over the dish to keep the steam in. Put them into an oven at 350F/180C/gas mark 4 for about 40 minutes. If the peaches are really ripe, cook for about 20 minutes (mine were a bit unripe).
Then take the little roof off and cook for another 10 minutes or so. You could add a bit more sugar for this bit so it crusts up.

Serve with some soy ice-cream and the pomegranate sauce.

YUM.

17 comments:

Liz said...

Yay!! It works now<33

aDeLiNe said...

YUM!

Mandee said...

Beautiful!

michelle said...

Holy wow!

T said...

That looks so gorgeous and amazing! I would expect to eat something like that at a fancy restaurant, I can't believe its so easy. :)

thinkoutsidethecage said...

ooh, i think i love the gluttonous vegan right back! baked peaches?!? never thought of it but soon will follow in this. peaches are huge around texas right now. i recently had a baked pear at a B&B, i bet that would due similarly. MMMMMMMMMMM. baked fruit, i'm thrilled!

Monique a.k.a. Mo said...

Oh my wow! So gorgeous.

Naomi Rose said...

Aw you guys! Thank you all so much! <3

ana b. said...

O god you hardly ever see pomegranates in NZ. I always think of them as history fruit - people in ye olden times were always chomping on them. A fruit train sounds lovely. It'd smell nice too.

xoxo

Susan said...

I love your step by step photos - it all looks so delectable!

Ms. T (of haiku tofu) said...

Amazing! What a lovely dessert!

Macy said...

oh my goodness... YUUUUM!
Unfortunately, I'm trying out being raw for a few days just to see if I can handle it... no vegan baked goods for me :(

Naomi Rose said...

You guys are all so sweet, baked peaches for all! <3

K @ Blog Goggles said...

Hi Naomi,

This looks amazing. Actually, all of your recipes do! So I was reading about how you helped Diana go vegan for a week and am super intrigued (would've emailed, but couldn't find an address). Problem is, I don't cook. As in, I own one pot, no pans, no utensils, no cupcake tins, no oven, no mixers, and just three bowls. Also, I live in Hong Kong, where it's difficult to find vegan things (e.g. vegan margarine) and just regular items that you would think are regular but are usually sold out (e.g. apples, peaches).

Regardless, I'd love to try a recipe or two. I'm happy to buy a pot or pan or whatever I'd need (not really sure what I'd need), but was wondering if you had a "starter" recipe or two that you could recommend for someone like me.

Sorry this is so long and rambling, and feel free to ignore if it's too much of a hassle! Just wanted to ask.

Thanks,
K

The Voracious Vegan said...

GORGEOUS! I love the way this looks and sounds. It is a beautiful and creative idea.

Chopstick said...

your website is an inspiration :) although i am still a meat eater, i find much joy in taking a break from meat and dairy a few times a week and enjoy some yummy vegan food at our uni cafe. whenever i go out with friends, i like to introduce them to a scrumptious vegan chocolate cake from a local cafe i frequent. they all LOVE IT! i'm DEFINITELY trying out your baked peaches and the key lime pie. they look devine!

Naomi Rose said...

oh yeah, the key lime pie is a WINNER!