Two peaches, washed and split in half, pits removed
Plain yogurt or yogurt sweetened with stevia, one cup
Molasses or other sweetener (brown sugar, for example), one tablespoon
Butter, coconut oil or olive oil, one tablespoon
Vanilla extract, one teaspoon
cinnamon extract, one teaspoon (see note about oxalates and substitutions below for alternatives)
Preheat your oven to 400 degrees. Place your peaches in an oven-safe container. Pour the molasses over each peach half and dot with the butter or olive oil. Pour the cinnamon extract over the peaches. Cook for about 10 minutes. Meanwhile, add the vanilla extract and stevia to your yogurt, or just measure it out plain for a tangier flavor. When the peaches are done cooking, put them in serving bowls and top with the yogurt. Serve immediately. This recipe makes two generous servings and is easily halved.
Oxalate note: If you are not following a low oxalate diet, simply use one teaspoon of cinnamon. Cinnamon is high in oxalate. If you do not have cinnamon extract, consider using ½ teaspoon of cardamom, which is medium oxalate and has a nice exotic flavor. If you are sensitive to spices, simply omit this ingredient.
Every year, I eagerly anticipate peach season. I’ll consume them raw, after they’ve ripened on the windowsill for days. I’ll eat them in pies, in ice cream, you get the idea. But sometimes, when I crave something that’s a bit different than plain peaches but a bit less sugary, I fix this dessert. It is creamy, juicy, and the butter and sweeteners caramelize just a little bit.
This recipe got me thinking about substitutes. I am sure there are many wonderful gluten free recipes for peach cobbler, fantastic creations made with coconut flour or oats used as a type of crumble topping. But I was amazed at how good the peaches were (almost) by themselves. If you are trying to adapt your diet in any kind of way, it can be so tempting to try and find a replacement. The fact is, the replacement is just never the same as the real deal. Sometimes we have to go out and find something even better, or something totally different, instead of picking sullenly at whatever concoction doesn’t really satisfy the craving.
This is especially true if you can’t eat the real deal any longer, whether it be from choice or from food sensitivities. I still eat gluten; I still eat a little processed sugar, but I find myself cutting out grains and processed sugars more and more. Desserts like this just transcend the need for a starchy component and let the flavors of the peach shine through.