My favorite way to have late summer peaches is grilled with creamy mascarpone, agave and mint. This recipe combines those flavors with Shibuya toast, a Japanese honey crispy dessert toast that is to die for. This will become your new favorite go to dessert!
Makes 2 servings
INGREDIENTS
For Grilled Peaches:
1 peach
2 tbsp vegan butter
1 tbsp thyme
2 tbsp brown sugar
Golden Toast:
1 white bread loaf
2 tsp agave
1 tsp vegan butter
Agave Mascarpone:
1/2 block firm silken tofu
2/3 cup coconut cream
1 tbsp agave or maple syrup
Pinch of salt
For topping:
1 tsp chopped mint
1 tsp lemon zest
drizzle of peach reduction from pan
METHOD
Preheat oven to 350 F (180 C). Cut the loaf into 4 thick slices ( 1 per serving). Cut a grid of six cubes on the white side. Leave the slice intact by cutting only half way down. Line a baking tray with baking paper and lightly coat the slices with butter and agave. Bake in the oven for about 10 minutes or until slightly brown and crispy.
For peaches add butter and thyme to a pan. Once melted add sliced peaches cover in sugar on the pan. Grill on medium-high until golden. Set aside and save leftover sugar peach syrup for topping.
For mascarpone blend silken tofu, coconut cream and agave together until smooth and set aside.
To assemble start with toast on a plate. Add a few dollops of mascarpone on top. Arrange peach slices on top. Add another dollop of mascarpone. Garnish with chopped mint, lemon zest and a drizzle of pan reduction. The dessert is now ready to enjoy!