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Today’s recipe is all about indulgences! We need them every once in a while and we all deserve them more often than not. But I don’t know about you but when it comes in indulgences, it is no fun to feel guilty after partaking in them. That is sort of a spoiler. Not to mention that the guilt will cause stress and negative feelings which in return is detrimental to our precious digestive system.
Stress can decrease nutrient absorption in your gut. It can also decrease enzymatic output in your gut – as much as 20,000-fold! Now shoot fire and save matches, that sort of defeats our whole reasoning for eating raw foods in the first place.
I want you to feel good after you eat this dessert, so let me share with you some of the amazing health properties that are contained in the peach “petals”.
Obviously, the star of the show here is the peach. For starters, they are low in calories. One peach contains only about 35-50 calories and no fat! They are rich in phytochemicals called phenols that act as antioxidants. Peaches contain 10 different vitamins and provide over 300 mg of potassium. I had no idea that peaches had potassium. When I used to think of whole foods to eat for a potassium boost, bananas and avocados came to mind, never a peach.
I even read that they can help reduce hair loss due to its positive effect on the scalp. I have been chasing Bob around the house with a peach puree scalp mask but he outwitted me.
Then I learned that peaches are a great source of Vitamin C which is widely used for skin care. Apart from health benefits, you can use peaches directly for skin care on dark circles and wrinkles. I have been chasing Bob around the house with a peach puree facial mask but he outwitted me, once again! lol
Since I couldn’t catch Bob… I decided to make this dessert with the peaches instead. :) This time, when I rounded the corner, I had the peach dessert in hand, so I wouldn’t spook him. This time he didn’t run! I am picking on Bob here, and it is all in good humor. I do love that man dearly!
These little pies turned out delicious but you need to know that it is a one, possibly, two-day dessert. Whenever you deal with fresh fruit, the shelf life is always reduced. Mainly because fruit start to release water (juice). This can cause recipes to become mushy. So when you make this dessert, plan on eating it that day or the following.
I used my Norpro Nonstick Small Cheesecake Pan, AKA Layered Peach and Caramel Ginger Pie Pan. I am betting that you can make this as one large pie instead but I had a lot of fun creating single serving pies. If you are not a fan of peaches or you can’t find any ripe ones in your local market, you could always use nectarines, apricots or even apples.
Before I turn this recipe over to you, I have a confession. Remember how I shared with you that this dessert can get mushy after a few days… well I know this from experience. I had to many raw sweet treats in the kitchen for Bob to pick between and his tummy just ran out of room before they could all get eaten… Tragic huh? Are you interested in what I did at this point? If so, click here.
Caramel ginger sauce:
Caramel ginger sauce:
I wanted to start the pictures off with the end result so that you had an idea what
we were aiming for. Below is a picture of how it all began. This recipe made 4 of
the layered pies. The 4 to the left of the pan have crusts pressed into them. I used
the other two to hold the peach slices, I was aiming to use peach slices that fit
perfectly in the pan cavities.
As I mentioned above in the directions, alternate a peach slice with about 1/2 Tbsp
of the Ginger Caramel Sauce, until you reach the top. Leave about 1/4″ of space for
the purpose of building the peach flower.
To create the peach flower , place a little caramel ginger sauce in the center of the pie,
use the smaller slices of peach for the center and use the larger ones are you work your
way out to the edges. Take one slice and roll into a circle and place in the center of the pie.
This is the center of your peach flower. Continue wrapping peach slices around the center,
creating petals. The moisture of the peaches will help the slices stick to one another.
Continue this process all the way to very edge.
Brush the top of the peaches with maple syrup and place in the fridge for at least 2 -4 hours. Serve!