26 Aug, 2009
Fresh Peaches with “Galaktobouriko” Cream (a Raw Vegan Recipe)
It is no secret to anyone who knows me well that my favorite dessert on the planet (even before a well-made cake) is the Greek dessert, Galaktobouriko. Made with a creamy semolina custard sandwiched between layers of phyllo dough, and then soaked in a distinctive syrup made with vanilla, lemon, orange blossom water and rose water, it is — for me — the ultimate dessert. Hardly “raw”, though.
This simple but utterly delicious dessert (or breakfast… or snack… or light dinner…heh) is made with perfectly ripe, juicy summer peaches and a creamy sauce that evokes the same exotic floral aroma and creaminess of the Galaktobouriko I grew up loving so much. Takes just minutes to prepare as well…
Recipe for: Fresh Peaches with “Galaktobouriko” Cream (a Raw Vegan Recipe)
- 2 ripe peaches
- 1 cup pumpkin seed milk (recipe below)
- 1/2 teaspoon organic vanilla extract
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon rose water
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon organic palm sugar (or another neutral-tasting natural/raw sweetener of your choice)
- 1″ piece of fresh yellow turmeric root, grated (optional)
Slice the peaches thinly and arrange in bowl. Combine the remaining ingredients in a pan and stir well over heat until warm (we’re not cooking the milk… we’re just raising the temperature so that it’s warm to the touch). Pour over the peaches (if you’ve added the grated turmeric root, strain that out), sprinkle with a little extra palm sugar (or whatever you’re working with…) and serve! Drink up the delicious aromatic cream when you’ve finished with the peaches!
To Make the Fresh Pumpkin Seed Milk:
- 1 cup raw pumpkin seeds
- 4 cups spring water
- scant 1/2 teaspoon quality natural salt, such as Himalayan Crystal salt
- 2 heaping tablespoons natural sweetener, such as raw honey, organic palm or cane (rapadura) sugar, or agave nectar
- 1 teaspoon organic vanilla extract
Blend all ingredients well in blender. Pour through nut milk back or cheesecloth (what I’ve been using lately, as my nut milk bag seems to have been lost in a recent move…) into a pitcher or bowl.
Don’t have Orange Blossom Water or Rose Water?
There’s no substitute for orange blossom water or for rose water, and it makes a difference in this recipe. It’s not expensive and worth picking up. Try the international section of your grocery store, or a Middle Eastern or Greek specialty shop.
Or you could simply order from Amazon and have it in a few days.
They are both worth having. I use them frequently in my fresh nut pates (to make a fresh “halva”) and raw dehydrated cookies, and it’s great in raw ice cream. They are frequently a pair in recipes. I use the Cortas brand in the links below.