Warm Smoked Peach with Marzipan, Granola, and Granita

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.

Warm Smoked Peach with Marzipan, Granola, and Granita
Servings: 4 to 6


Whipped Marzipan:
  • 1 cup almond paste
  • 4 tablespoons almond milk
Almond Milk Granita:
  • 1 quart almond milk
  • 1/3 cup agave
Rosemary-Almond Granola:
  • 3 cups sliced toasted almond
  • 4 tablespoons fresh chopped rosemary
  • 1/2 cup maple syrup
  • 1/4 cup extra virgin olive oil
  • Pinch of salt
Warm Smoked Peaches:
  • peaches quartered (firm, but ripe)

Make It

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

Whipped Marzipan:

2. Combine both ingredients in a blender

3. Place in refrigerator until serving (can be made two days before)

Almond Milk Granita:

4. Combine almond milk and agave, mix well

5. Place in a 13 x 9 pan

6. Freeze for two hours

7. After two hours, mix with fork

8. Repeat this two times until its fluffy

Rosemary-Almond Granola

9. Combine all granola ingredients

10. Line a baking sheet with parchment paper

11. Lay flat, bake at 250 degrees until dehydrated for 45-55 minutes

12. Cool, chop

Warm Smoked Peaches:

13. Grill to order (4 pieces per person)

Put it all together:

14. Brush 1 1/2 tablespoon of marzipan on plate

15. Arrange peaches on top

16. Scrape the almond granita out of its container, and plate it next to the peaches

17. Top with rosemary-almond granola