Warm Smoked Peach with Marzipan, Granola, and Granita | Fit Pregnancy

Warm Smoked Peach with Marzipan, Granola, and Granita

Celebrate spring with this (naturally) sweet vegan dish

Warm Smoked Peach with Marzipan, Granola, and Granita
Andrew Holtz

This all-natural dish, courtesy of Grace Crossman of Goldie's vegan restaurant in Asbury Park, New Jersey, will satisfy your sweet tooth in seconds—no animal products required.

This Recipe:
Skill Level

Whipped Marzipan
•   1 cup almond paste

•   4 tablespoons almond milk

Almond Milk Granita
•   1 quart almond milk
•   ⅓ cup agave

Rosemary-Almond Granola
•   3 cups sliced toasted almond
•   4 tablespoons fresh chopped rosemary
•   ½ cup maple syrup
•   ¼ cup extra virgin olive oil
•   Pinch of salt

Warm Smoked Peaches
•   3 peaches quartered (firm, but ripe)



This recipe requires making marzipan, granita, granola, and peaches seperately, then compiling them into one dish. Here's how:

Whipped Marzipan
1.   Combine both ingredients in a blender
2.   Place in refrigerator until serving (can be made two days before)

Almond Milk Granita
1.   Combine almond milk and agave, mix well
2.   Place in a 13 x 9 pan
3.   Freeze for two hours
4.   After two hours, mix with fork
5.   Repeat this two times until its fluffy

Rosemary-Almond Granola
1.   Combine all granola ingredients
2.   Line a baking sheet with parchment paper
3.   Lay flat, bake at 250 degrees until dehydrated for 45-55 minutes
4.   Cool, chop

Warm Smoked Peaches
1.  Grill to order (4 pieces per person)

Put it all together:
1.   Brush 1 ½ tablespoon of marzipan on plate
2.   Arrange peaches on top
3.   Scrape the almond granita out of its container, and plate it next to the peaches
4.   Top with rosemary-almond granola


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