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Peaches and Cream

  • Cooking time55 min
  • Prep time30 min
  • ServingsPortions 4
recipe image Peaches and Cream


  • 2 tablespoons (30 mL) Becel® Plant-Based Unsalted Bricks
  • 1 1/4 cups (300 mL) light brown sugar
  • 1 cup (250 mL) granulated sugar
  • 1/2 cup (125 mL) canned coconut milk
  • 1/4 cup (50 mL) finely chopped pumpkin seeds
  • 1/4 cup (50 mL) finely chopped pistachios
  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) granulated sugar
  • 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks
  • 1/2 teaspoon (2 mL) vanilla extract
  • 2 tablespoons (30 mL) Becel® Plant-Based Unsalted Bricks
  • 5 peaches, sliced
  • 1/4 (50 mL) cup brandy
  • 3 tablespoons (45 mL) sugar
  • 1 tablespoon (15 mL) lemon juice
  • 1 teaspoon (5 mL) lemon zest
  • pinch kosher salt
  • 1 cup (250 mL) canned coconut milk
  • 1/2 cup (125 mL) silken tofu
  • 1 teaspoon (5 mL) ground arrowroot
  • 8 whole cloves
  • 5 thin slices fresh ginger root *
  • 2 cinnamon sticks *
  • 2 star anise
  • 1 teaspoon vanilla (5 mL)
  • 1/2 teaspoon (2 mL) ground cardamom
  • Garnish: chopped pistachio, shaved coconut, minced dried mango, mint leaves, dark chocolate curls, flower petal
Energy (kcal)1031 kcal
Energy (kJ)4315 kJ
Protein (g)11.6 g
Carbohydrate incl. fibre (g)188.4 g
Carbohydrate excl. fibre (g)182.4 g
Sugar (g)150.2 g
Fibre (g)6.0 g
Fat (g)25.8 g
Saturated fat (g)18.5 g
Unsaturated fat (g)3.9 g
Monounsaturated fat (g)2.2 g
Polyunsaturated fat (g)1.7 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)83 mg
Salt (g)0.21 g
Vitamin A (IU)611 IU
Vitamin C (mg)15.7 mg
Calcium (mg)114 mg
Iron (mg)5.23 mg
Potassium (mg)875 mg


  1. Add Becel to large, heavy saucepan and heat until melted. Stir in sugars and coconut milk. Bring to a boil over medium heat. Once boiling reduce heat to medium-low. Cook, stirring constantly until soft ball stage, 235°F (112°C).
  2. Remove from heat, then stir in pumpkin seeds, pistachios and vanilla. Beat the mixture until creamy and just begins to thicken.
  3. Spread mixture onto parchment lined baking sheet. Let cool at least 30 minutes. Once praline is set, break into large shards.
  4. Combine flour and sugar in medium bowl.
  5. Using pastry cutter or two forks, cut Becel into flour mixture. Stir in vanilla.
  6. Melt Becel in large nonstick skillet over medium-high heat and add peaches. Cook peaches 5 minutes, stirring occasionally until lightly browned.
  7. Add brandy and flambe or boil vigorously for 1 minute. Stir in sugar and cook 2 minutes. Stir in lemon juice, zest and salt.
  8. Combine coconut milk and tofu in blender and process until smooth.
  9. Place mixture in saucepan with remaining ingredients and cook over medium heat about 2 minutes or until mixture thickens slightly. Do not boil.
  10. Let stand until cool. Once cool, strain mixture. If mixture is too thick, thin with additional coconut milk.
  11. Preheat oven to 350°F (180°C). Evenly divide peach mixture among 4 8-ounce (250 g) ramekins and evenly top with short crust crumble.
  12. Bake 30 minutes or until crust is golden and peach mixture is beginning to bubble.
  13. Top ramekins with praline shards, serve with creme anglaise and garnish as desired.
*Substitute 1/2 teaspoon cinnamon for cinnamon stick and 1/4 teaspoon ground ginger for fresh ginger.

Peaches and Cream