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Nectarines with Cashew Coconut Zabaglione {Vegan Recipe}

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“… a paradise of fruit: white peaches like globes of perfume, pesche gialle, juicy and orange, grapes, figs, green and purple, cherries, melons, then plates of anguria: crisp and succulent at the same time, like love, sex, food…”
 (Ode to Italian Fruit, Barbara Hamby)

 

It’s summer and I’m in heaven when I see beautiful nectarines by the bountiful basket loads in the market. I just love summertime!

Here is a recipe that is simple, takes little effort to combine juicy fruit and a creamy vegan version of zabaglione. You won’t miss the eggs, though I do love them and the traditional Italian version of zabaglione, a frothy custard.

It’s a light, creamy vegan cashew-based cream flavored with sweet Marsala. All you need to do is generously spoon the ‘zabaglione’ over juicy nectarines for this delightful summery dessert. Garnish with fresh basil leaves and a sprinkle of cinnamon.

If there is an aphrodisiac ingredient in this dish, it’s definitely the cashew cream. Coconut blended with honey and spice is actually considered an aphrodisiac in India, so I’ve heard. Basil is fragrant and makes a seductive garnish. Nectarines are suggestive with their juicy ripe flesh. I’m confident that you’ll be pleased, and pleasure is all the ingredient you need.

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Nectarines with Cashew Coconut Zabaglione

1 1/2-2 cups raw cashews

1 coconut, opened– use entire contents of water and meat

3 ripe nectarines, pitted and sliced

1/2 cup (4 fl. oz.) sweet Marsala

5 tbs. maple syrup (to taste)

3 tbs. raw honey (to taste)

dash of vanilla

dash of grated cinnamon

fresh basil leaves for garnish

 

In a high speed blender, put the cashews and add the entire contents of coconut water and coconut meat inside. If possible, allow to soak for an hour. Blend. Add cinnamon, honey, maple syrup, Marsala. Blend again until creamy. Set aside in refrigerator.

Slice the nectarines and place them in bowls. Spoon zabaglione over the fruit, and add more slices of nectarines if you please. Garnish with basil leaves and grated cinnamon. Serve.

You can save the remaining zabaglione for other uses, such as a decadent cream for fruit and granola in the morning for breakfast, or a sumptuous treat over more nectarines, peaches or any other fruit if you’re in the mood. I’m tempted to try it with coffee and chocolate, perhaps some kind of tiramisu creation. Maybe a crumble of dark chocolate over a small bowl of zabaglione with cherries? I’ll leave it up to your wildest dessert imagination.

Bon Appetit!

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