Name: Roasted summer fruit with sweet cashew cream
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Roasted summer fruit withsweetcashewcream; 3 cup (450g) raw cashews; 3 cup (750ml) water; 1 tablespoon vanilla extract; 1/4 cup (90g) barley malt syrup; 1 teaspoon ground cinnamon; 4 white peaches (960g), halved; 4 white nectarines (740g), halved; 8 fresh figs (640g), halved; 1 vanilla bean, split lengthways, seeds scraped; 1/4 cup (90g) barley malt syrup, extra; 1/4 cup loosely packed fresh mint leaves; 1/4 cup (40g) roasted unsalted cashews, chopped coarsely

Roasted summer fruit with sweet cashew cream

For added pizzaz, you can layer the cashew cream in glasses and top with the fruit for a more formal dessert. Try roasting other stonefruit such as plums and apricots.

Serves 8

Cook

20M

Ingredients

Roasted summer fruit withsweetcashewcream

3 cup (450g) raw cashews

3 cup (750ml) water

1 tablespoon vanilla extract

1/4 cup (90g) barley malt syrup

1 teaspoon ground cinnamon

4 white peaches (960g), halved

4 white nectarines (740g), halved

8 fresh figs (640g), halved

1 vanilla bean, split lengthways, seeds scraped

1/4 cup (90g) barley malt syrup, extra

1/4 cup loosely packed fresh mint leaves

1/4 cup (40g) roasted unsalted cashews, chopped coarsely

Method

Roasted summer fruit withsweetcashewcream

1.Place raw cashews and the water in a large bowl; soak 8 hours or overnight.

2.Drain cashews, reserving 1 cup of soaking liquid. Process cashews, reserved liquid, extract, syrup and cinnamon until smooth. Transfer to a small bowl; cover surface directly with plastic wrap.

3.Preheat grill (broiler) to medium.

4.Place peaches, nectarines, figs, vanilla bean and scraped seeds on a large oven tray. Drizzle with extra syrup. Place under heated grill for 8 minutes or until golden and fruit has softened slightly.

5.Serve fruit topped with mint leaves and roasted cashews; serve with cashew cream.