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.

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.

Sweet cashew cream can be made a day ahead; refrigerate in an airtight container. You will need to start this recipe the day before.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Roasted summer fruit withsweetcashewcream

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