I definitely have to thank my Dad for inspiring this recipe. When I was younger my family and I would go on camping holidays in the summer where we would often cook outside on a BBQ, and at the end of the meal, we would all sit watching the sunset, reclining back into slightly uncomfortable camping chairs, paying our compliments to the chef as he placed some fresh cut fruit into a pan rested directly on the glowing embers. My dad would then serve the fruits, often peaches or nectarines, in a boozy rum glaze, and everyone would pay their compliments to the chef again. To me, this is summer in a dessert, and every time we have this at home, I’m always transported back those family camping trips down on the beaches of Cornwall.
You may recognise this from one of our first ever posts How to: Throw a vegan dinner party. It’s such a perfect dessert if you’re having friends round, since it’s so easy to prepare in advance, the peaches practically cook themselves! It also only contains 5 main ingredients to make the peaches, then when you add it to store-bought vegan ice cream with all the extra toppings it still uses less than 10 ingredients! Yet, for such an easy simple recipe, it is certainly brimming with flavour!
You can either make it all beforehand and keep the nectarines in the fridge to serve it up as a cold dessert with the ice cream. This is a delicious option, and it means that you can make it up days in advance. However, if you serve it straight away, or heat the nectarines again, the way the hot nectarines and rum combine with the freezing cold ice cream is magical. This added with the slightly spicy ginger biscuit garnish adds the perfect crunch to contrast the smooth ice cream and nectarines.
What I love so much about this dessert is that it never fails to satisfy. It’s sweet and creamy but with an extra little kick from the rum and ginger – the perfect summer dessert! We serve this with vegan vanilla ice cream from Swedish Glace, but I would encourage you to experiment with your favourite flavours to make this dish your own. We wrote a post a few weeks back about our favourite ice creams, so you could try any of these to mix things up a bit.
Boozy Vegan Nectarines And Ice Cream
- 2 tsp dairy-free butter
- 2 tbsp light brown sugar
- 1/2 cup dark rum
- 1/4 tsp cinnamon
- 2 nectarines, sliced into segments
- dairy-free ice cream
- gingernut shards
- Start by melting the dairy-free butter in a saucepan on a low heat, then add the sugar and mix until the sugar has dissolved. Add the rum, cinnamon and the nectarines slices to the pan, cover, and cook on a low heat for about 30 minutes.
- Once the peaches are cooked, place into a jar and create layers with the ice cream. Serve with chopped pecans, crushed ginger biscuits and fresh mint leaves.
If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.