GRILLED PEACHES WITH ALMOND CRUMB & RASPBERRY CORIANDER SAUCE

Grilled peaches are a special summer treat, pairing perfectly with a raspberry sauce that’s lifted with a touch of coriander. A grill pan is a great way to achieve the barbecue look without the barbecue, but if you don’t have one you can use a frying pan or your oven’s grill instead.

Feel free to serve this with your favourite vanilla ice cream, but I like to serve mine with a coconut-milk-based one to keep things dairy-free.

Instructions

1.	FOR THE ALMOND CRUMB
2.	Preheat the oven to 180℃.
3.	Combine the brown rice flour, ground almonds and sugar in a bowl. Whisk to combine.
4.	Add the solid coconut oil, lemon zest, ground coriander and a pinch of fine sea salt and using your hands, rub the oil in to form a crumbly dough.
5.	Squeeze the mixture into small clumps with your hands then arrange on an oven tray in a thin layer.
6.	Bake for 20-25 minutes or until light golden.
7.	Remove from the oven and set aside to cool.
8.	FOR THE RASPBERRY CORIANDER SAUCE
9.	Combine the raspberries, sugar, lemon juice and ground coriander in a small saucepan over medium-high heat.
10.	Stir well as it comes up to the boil, breaking up the berries as you do. Simmer for 1 minute, then remove from the heat.
11.	I prefer the rustic look and no waste, but you could pass the sauce through a fine sieve to remove seeds if you prefer a smooth sauce.
12.	FOR THE PEACHES & TO SERVE
13.	Heat a grill pan or barbecue and brush the cut side of each peach half with coconut oil, then grill for 2-3 minutes or until charred and just tender.
14.	To serve, put a little almond crumb onto each plate and top with a scoop of ice cream.
15.	Dollop a generous amount of raspberry coriander sauce alongside and top with 1-2 grilled peach halves. Serve immediately.