Wednesday, August 8, 2012

Sauteed Cinnamon Peaches with Coconut Cream

As I mentioned in a previous post, I am doing the 21 Day Sugar Detox and the Whole30 simultaneously. They are not the same thing, the Whole30 is much stricter and it's purpose is much more encompassing. I am following the Autoimmune Protocol as outlined in Dallas and Melissa Hartwig's book "It Starts with Food", they are the creators of the Whole30. My list of food that I can eat has been narrowed down by the Autoimmune Protocol, so I need to learn how to prepare tasty dishes with the foods I can eat, luckily, there is still quite a bit to choose from.

I created this dish to add a little flair to my meal yesterday, and found it to be very good, so good I wanted to share it with you all.




Sauteed Cinnamon Peaches with Coconut Cream

Serves 1

1 Tbsp Coconut Oil ( I prefer the cold pressed, flavorless kind)
1 Cup Sliced, Ripe Peaches (fresh is best, but frozen is great too)
1/4 tsp Cinnamon
Pinch of Salt
Coconut Cream
Unrefined sugar, honey or stevia (optional)

Put can of full fat coconut milk in fridge so that the cream will harden and rise to top. Best to leave in fridge overnight, but at least 3 hours will work.

Spoon out hardened, white coconut cream from can into a small bowl, save rest of coconut milk for a smoothie. Whisk coconut cream until creamy and looks like whipped cream without the stiff or soft peaks. Put back in fridge and keep cold.

Heat a small skillet on medium high heat. Add the coconut oil to skillet and let get hot. Carefully add the sliced peaches to the hot skillet and let sit for a few minutes before stirring. Add cinnamon and stir every so often, but let the peaches sit for a few minutes in between. When peaches are lightly caramelized, turn off heat and put in a serving bowl. If you need to add some extra sweetness, now is the time to add it (I did not use any in mine and found it perfect for me). Put a dollop of coconut cream on top, then sprinkle on a small amount of cinnamon.

This recipe is quite versatile, you could use nutmeg is place of cinnamon if you like. Also in place of the coconut cream, you could use fresh raw cream or regular whipped cream.

I hope you give it a try and let me know if you liked it.

Steph

2 comments:

  1. I discovered your blog when searching for a way to cook up my peaches as dessert. This looked yummy, and it was! I love the mix of sweet, tangy, and cream. Thank you! Oh, I should mention that I added vanilla to my coconut whipped cream.

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  2. I am so glad you liked it Anna! I will add vanilla to mine next time, sounds wonderful, thank you for that great idea!

    Steph

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