Stuffed Peaches

4 peaches, raw
4ozs 125g desiccated coconut
4ozs 125g vegan margarine
4ozs 125g brown sugar
Halve and remove stones from peaches. Cream together coconut, margarine and sugar. Fill centres of peaches. Bake for 30 minutes, 375F, 190C, Mk4.
Serves 4.
Nice served with Coconut Cream Sauce

Coconut Cream Sauce

7ozs 200g pkt coconut cream
1/2 pt 300 mls hot water
Break the coconut cream into small pieces, if very hard grate. Cover with hot water and stir until all dissolved. Add the remaining hot water gradually beating until it forms a thick creamy sauce.
Serve hot or cold.
If the coconut cream is chilled it may set. Before serving stir in 1 Dsp of very hot water to reconstitute.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Sweets and Desserts. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s